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土田Tsuchida
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Location
2691 Kawabayubara, Kawaba, Tone-gun, GunmaOpen in Google Maps
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Tsuchida99活性にごり生 UAver.
坊や哲
Yeast Kyokai No.701
Koji: Yellow Koji for Shochu, White Night
At JapaneseBarKATSU after the Gunma sake festival. The taste was suitable for the end of Jyoshu Bishu!
Japanese>English
SAMURAIZ
Welcome to our home
Tsuchida F" by Tsuchida Shuzo
Polishing ratio 90%. Yellow malted rice for shochu is used for this sake.
When poured into a glass, it is almost like green tea.
When you take a sip, it tastes like a white wine.
It has a yogurt-like sweetness and a refreshing acidity. The sweetness is white wine-like and slightly bitter.
To accompany the majestic Tsuchida sake, we prepared Wakahiro's grilled mackerel zushi.
The pairing of the dark flavor of this grilled mackerel sushi and "F" was wonderful.
It was well chilled, so I will loosen it up a bit and enjoy it tomorrow.
Japanese>English
sato@ohhama
Lightning-dried white gourd with ume plum paste
Accompanied by pike and mashed potatoes
Japanese>English
下戸おじさん
One sip and it turned out to be delicious.
It has a yellowish hue in appearance.
After the acidity like lactic acid bacteria, there is a delicious taste and furthermore
There is a sweet taste of rice. A little bit of banana in the back.
The taste is complex and deep.
It can be stored at room temperature, and even after opening the bottle, it gradually becomes more delicious, which is useful for me because I drink at a slow pace.
It goes well with white fish, sashimi, and simmered dishes.
Japanese>English
yukimura1007
Sake and West Park. At
The sake is made from edible rice with a 90% milling ratio, using a method that has been used since the Edo period. The brewer introduced it as having "a taste like no other.
It goes well with curry and sweet-and-sour pork.
Room temperature◎ Lukewarm0
The color is yellowish, and the rice flavor is very distinctive.
It seems to go well with a variety of meals 😀.
I thought it was wonderful that they are still using the same production method that has been used since the Edo period 👏.
Japanese>English
2xvthNGv24
Sour-sweet like apple and fermented like soy sauce or miso. I look forward to seeing how it changes again after a few days.
Japanese>English
ngt0321
Sour
Not heavy.
Like something I've had before.
Like something I've had before.
Japanese>English
荒井 正史
A pleasantly peculiar drink.
Japanese>English
悠
No additives, no water adjustment, and a low alcohol content of 12%.
The yeast used is Kyokai No. 601.
At first it was hiya.
It is neither too sour nor too sweet, but mellow and harmonious.
It has a dry bitterness that is not too harsh and disappears quickly afterwards.
It is full-bodied, yet refreshing.
It is very tasty and easy to drink, and you can enjoy it as much as you want.
When served cold, it has a slight thickening effect.
The sweetness is reduced and the acidity increases, making it more refreshing.
It tastes great cold as well!
When lukewarm, the sweetness was lessened and the sourness became quite strong.
Production date: April 2025
Sealing date: May 13, 2025
Japanese>English
Shinkazu
It has the koji flavor typical of Tsuchida, but is fruity and easy to drink.
The full, complex flavor is still present. It has a surprisingly dry aftertaste and a very good balance that goes well not only with heavy dishes, but also with light dishes.
This one is not to be messed with!
Japanese>English
Tom in Tokyo
This is a comment from an amateur sake lover. I got the impression that this sake is a typical sake with a traditional sake yeast yeast yeast, and probably tastes better lukewarm. I am thankful that I can enjoy good sake today in good health.
Japanese>English
10ZG-STQ
At the usual restaurant
On my fourth drink, I was thinking of what to finish with.
The master's wife brought this without a moment's pause
The master's wife brought this 😍
It wasn't freshly cut, so it didn't blow.
It wasn't freshly cut so it didn't blow, but it still had a fizzy feeling!
It was still fizzy 😆.
It was a light and refreshing way to end the meal!
😊
Japanese>English
Tsuchidaきもとver.ぐいと
