Tsuchida Bessaku 2024: The pinnacle of Kimoto brewing, an evolution of tradition.

This sake is the result of Tsuchida Brewery's pursuit of excellence, offering a first impression of intricate acidity and profound rice umami that leaves a lasting mark. Using traditional Kimoto brewing methods, and interpreting the unique microbial activity of 2024, it brings forth a complex umami that highlights the characteristics of Yeast No. 5 to their fullest. Low-milled rice (90%) and Kimoto brewing with natural cooling express the inherent strength of the rice without any pretense. Although it is an undiluted sake, its refined finish brings a modern cohesion to the whole, showcasing an astonishing design. When warmed, its intricate acidity and umami dramatically blossom, revealing its best expression.

Intricate acidity / Profound lactic umami / Refined finish

【Product Information】
Brewery: Tsuchida Brewery
Region: Gunma Prefecture
Rice variety: Hitomebore, Gunma Prefecture table rice
Rice polishing ratio: 60%
Alcohol content: 15.2%
Sake classification: Junmai-shu
Brewing method: Kimoto method, shochu-making yellow koji, Roots36
Yeast: Association No. 701
Undiluted/Diluted: Undiluted
Fresh/Pasteurized: Once pasteurized
Unfiltered/Filtered: Unfiltered
Storage: Room temperature (cool, dark place)
Volume: 720ml

【Recommended Serving】
From chilled (around 10°C) to warm. To enjoy the deep umami unique to Yeast No. 5, start with chilled. As the temperature rises, the complex richness characteristic of Kimoto becomes even more pronounced.

【Recommended Pairings】
Yakitori (with sauce), Mackerel simmered in miso, Edamame. Due to its robust umami and acidity, it pairs well with strongly flavored Japanese cuisine and also with light tofu dishes.