This is the sake that revealed Tsuchida Shuzo's brewery. It is the first batch following the 2016 decision to switch production to the Yamahai method, with the switch to the all-Kimoto method only taking place in 2019. A Ginjo sake that is part of a movement that favours the development of natural relationships between the brewery's micro-organisms, diametrically opposed to what can be seen elsewhere today in the elaboration of this class of sakes. This is also true for the preparation of Koji. Here there is no "tsuki-haze", but a powerful koji-kin and a koji prepared quickly. It is a kimoto, therefore concentrations of lactic acid obtained naturally, thanks to the Yama Oroshi stirring. This flagship product from Tsuchida Shuzo is a testament to their expertise and passion. It is remarkably successful.
The nose is clean, clear and light, with subtle notes of yoghurt and banana. The palate is round, with lots of clarity and freshness, and good acidity. Complex flavours follow, the result of this particular environment. The structure is ample, rich without being heavy, the umami is clear!
A modern and sophisticated Kimoto!
土田きもと仕込み 純米吟醸 土田酒造（群馬県）
72cl - Alc. 15% Vol.