Tsuchida K

• Region: Gunma
• Brewery Name: Tsuchida
• Brand Name: Tsuchida
• Product Name: K
  
  
• Style: Junmai
• Method: Kimoto

• Rice: Gunma Local Rice
• Koji ratio: 22%
• Koji starter: Yellow for shochu Yeast
• Yeast: 701
• Seimaibuai: 90%
• SMV: -28
• Acidity: 1.7
• Alcohol: 17%
• Service Temperature: Room temperature
  
  
• Available Sizes: 720ml

Know More:

Tsuchida K is crafted using a distinctive brewing method known as “Kijoshu,” where sake is used instead of water during the final stage of the three-step brewing process. This technique enhances the sake’s sweetness and complexity, making it an ideal pairing with desserts.

The brewery also employs a high koji ratio, which contributes to the sake’s rich and full-bodied flavor. Koji, a mold used in the fermentation process, is crucial for breaking down the starches in rice into sugars, which are then converted into alcohol by yeast. The high koji ratio in Tsuchida K results in a more pronounced umami flavor, a hallmark of Tsuchida’s sake.

About the Brewery:
A Legacy of Tradition and Innovation Founded in 1907, Tsuchida Sake Brewery is situated in Kawaba Village, a small community in Gunma Prefecture. The brewery is currently managed by the sixth generation of the Tsuchida family, who have maintained the traditional methods of sake production while also embracing innovative techniques.

The brewery is known for its commitment to the kimoto method, a traditional and labor-intensive brewing process that utilizes natural microorganisms found in the air. This method, which dates back to the Edo period (1603-1868), is rare among modern sake breweries due to its complexity and the time required for fermentation.