“Tsuchida Kimoto”

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.