Breaking the 35% polishing barrier. A Kimoto sake that pursues the "umami of rice" even after polishing.

This sake uses rice polished to a Daiginjo-class "35%" but intentionally avoids strong aromatics, instead expressing "umami" through the Kimoto brewing method. It harmonizes the overwhelming clarity of polished rice with the complex, fermentation-derived richness characteristic of Tsuchida. This is a surprising sake, born from experimental brewing, that offers not just purity but also a core umami.

【Taste Profile】
Overwhelming clarity / Complex richness / Refined umami / Core acidity

【Product Information】
Brewery: Tsuchida Shuzo
Region: Gunma Prefecture
Rice: Rice from Gunma Prefecture
Polishing Ratio: 35%
Alcohol Content: 15%
Sake Type: None
Brewing Method: Kimoto
Yeast: No. 7 Yeast
Undiluted/Diluted: Undiluted
Fresh/Pasteurized: Pasteurized
Filtered/Unfiltered: Unfiltered
Storage: Cool, dark place
Volume: 720ml

【Recommended Serving】
From chilled (around 10°C) to room temperature. To enjoy the refined clarity of 35% polishing, serve chilled. To experience the complex umami of the Kimoto method, it's recommended to warm it slightly.

【Recommended Pairings】
Pan-seared sea bream, white fish sashimi, dashimaki tamago (rolled omelet). Its beautiful acidity and umami make it a great match for delicate seafood dishes and light tofu dishes.