TsuchidaHonjozo Kokko Tokubetsu Junmai
Yuri Sato
Floral favor, little acid
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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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Tsuchidaシン・ツチダ 活性にごり生
junwada8405
It has been a while since I had a sake that took 10 minutes to open. It has a clean and refreshing finish. It is easy to drink and has the pressing umami of Shintschida.
Japanese>English
Tsuchida6号酵母 黄麹・黒麹使用
とんでん
Dark yellow color like Oronamin C, strong and characteristic aroma, unique taste, not like sake, strong acidity, aftertaste of sake, but not like sake, a little bit bad.
Japanese>English
yatsuba
Relaxing and delicious! Let's think of Oze.
Japanese>English
TsuchidaLight F
とら
Acid with a firm umami flavor typical of Tsuchida
Light and easy to drink, you will not be able to stop drinking!
Japanese>English
Tsuchidaツチダ12 7号酵母仕込
madamarr（まだまー
The other day, I had a delicious Tsuchida 12 at a standing bar at a train station. It was more voluminous than the one I had at the bar. It's low in alcohol, but very drinkable.
Japanese>English
Shinkazu
It has a less koji-like flavor than Tsuchida's sake, and is more like a traditional sake with a sturdy structure.
It is an orthodox sake with Tsuchida-style nuances.
It is a good old-fashioned well-balanced sake that can be served with a wide range of meals.
Japanese>English
Shinkazu
A very thick, thick, sweet kijoshu. A peculiar sake with Tsuchida's yellow malted rice taste that creates a unique sweetness.
Personally, I like it a lot.
Japanese>English
Tsuchida「生まれたての君になんと名前をつけよう」
| 土田酒造×発酵デパートメント
Tsuchida酸いも甘いも | 土田酒造×発酵デパートメント
ちゃんこ
Old wine-like, Shaoxing wine-like, rich flavor.
Japanese>English
TsuchidaLight F
デビル
Sake Brewer : Tsuchida Shuzo (Kawaba-mura, Tone-gun, Gunma)
Type of sake : Junmai-shu (pure rice sake, no additives)
Rice used: Gunma rice
Rice polishing ratio: 60
Alcohol percentage: 14
Malted Rice type : Yellow Koji for Shochu, White Night
Sake Cup : Wine glass
Aroma : +1.5 (yogurt, steamed rice, white dumpling, nuts)
Appearance: Slightly yellowish crystal
Taste
Body: 2.0
Acid: 2.5, mainly lactic acid but also citric acid
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering: clean, but lactic and citric acid remain on the tongue
Impression: Modern natural sake yeast
I like this sake and have repeated it several times.
The aroma is subdued, but there is definitely a nutty aroma derived from the natural yeast yeast. In the mouth, lactic acidity and gentle sweetness balance each other and give a smooth impression, but the citric acidity from Byakuya sticks to the side of the tongue and leaves a strange aftertaste. Combined with the soft, fresh yeast yeastiness, it is a technical, modern "umakuchi dry" sake.
It is a unique sake that is very technical, yet seriously tasty.
Pairing: Salted grilled chicken, octopus sashimi, vinegared pork, ponzu dishes, wild vegetable tempura, hamburgers, etc.
Repeat Score: 2.5
Japanese>English
Tsuchida12 7号酵母仕込
りょうすけ
There are many sake that are said to taste like apple, but this is truly apple juice.
It has the fruitiness, acidity, sweetness, and slightly acidic taste of apples.
To be honest, if someone were to serve this to you, you would probably mistake it for a fresh-squeezed apple sour.
The fact that it can be stored at room temperature is even more surprising.
Japanese>English
Shinkazu
It has a miraculous balance of the rich koji taste typical of Tsuchida and the crisp, traditional sake-like dryness without being unpleasant.
It has its own peculiarities, but I like it very much!
Japanese>English
