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Tsuchida “Kimoto”
Tsuchida “Kimoto” front label
Tsuchida “Kimoto” Thumbnail
Tsuchida “Kimoto” front label Thumbnail
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Tsuchida “Kimoto”

Gunma prefecture

$62.00 
$58.90 member price
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Proudly local and traditional

Tsuchida Sake Brewery uses the orthodox kimoto starter method for all of their sake. The mash absorbs the ambient lactic acid bacteria from the environment, creating a more pronounced acidity. For this brew, local Gunma prefecture rice is polished to 60% — more polished than many of their other sake. This final taste is complex with notes of cream, almond and dried fruit. A gentle sweetness balances Tsuchida’s signature umami.

Characteristics

Brand Tsuchida
Brewery Tsuchida Sake Brewery
Category Junmai
Subcategory Kimoto
Taste Profile Rich & Dry
Rice variety Asahi no Yume
Yeast variety Association No. 701
Alcohol 14.0%
RPR ? 60%
SMV ? -5.0
Acidity ? 2.0
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Tsuchida “Kimoto” is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Tsuchida “Kimoto” - Gunma prefecture

Tsuchida is made in Gunma prefecture in the Kanto region.

Taste Metrics

Tasting Notes

  • Cream

    Cream

  • Cashew

    Cashew

  • Dried Fruit

    Dried Fruit

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

  • Veggies

    Veggies

Tsuchida Sake Brewery

Although founded in 1907 — recent by sake brewery standards — Tsuchida Sake Brewery is dedicated to preserving the centuries-old kimoto method. They rely on ambient microorganisms to generate lactic acid naturally, and never add brewer’s alcohol. Generally, they prefer not to polish their rice too much, leaving its natural umami intact. Located in a small Gunma prefecture village consisting of fewer than 4,000 people, Tsuchida Sake Brewery has an affinity for local rice. The brewing team mainly consists of young adults, yet their passion for sake history and culture is always at top of mind.

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