| Brand | Tsuchida |
| Region | Gunma, Kanto, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai |
| ABV | 14%/ Rice Polishing: 60% |
Product details
Tsuchida Sake Brewery, a sixth‑generation family operation founded in 1907 in Kawaba Village, Gunma Prefecture, champions traditional kimoto craftsmanship, where fermentation begins naturally through ambient lactic bacteria rather than added acid. Their Namachozo Junmai (also referred to simply as Tsuchida Kimoto) is crafted using locally grown Asahi no Yume rice polished to 60%, alongside a generous 30% koji ratio—well above average—to accentuate rice-driven umami and depth. This labor-intensive process imparts a rich, layered character, showcasing the brewery’s dedication to simplicity without additives and its respect for traditional techniques.
On the nose, Tsuchida Namachozo presents gentle aromas of cream, almond, ripe banana, dried cranberry—and even hints of mascarpone or fried plantain according to importers. The palate is lush yet balanced: silky rice sweetness and pronounced umami are softened by refreshing acidity, with a clear, lingering finish. At 14% ABV, SMV around –5, and acidity near 2.0, it’s a versatile companion to various dishes. Serve slightly chilled (12–15 °C) to unlock its complex profile. Ideal pairings range from seafood—like uni, grilled fish, or dried shellfish—to richer fare such as roast vegetables, nut-based sauces, poultry, or even fusion-style pizza and mole dishes that can stand up to its umami-rich body.
