Koji pushed to its limits, an explosion of umami.

This challenging sake from Tsuchida Shuzo features a koji-to-rice ratio increased to 99%, far beyond the usual 20%. By maximizing the power of koji to convert rice starch into sugar, it delivers a harmonious blend of sweetness, acidity, and umami. It evokes the intense concentration of a rich botrytized wine or dried fruit. This sake shatters the conventional idea of sake with its dense, energy-drink-like intensity, creating an addictive quality that's hard to escape once you've tried it. To fully appreciate the overwhelming umami of koji, serving it near room temperature is recommended.

Dense koji sweetness / Caramel-like richness / Complex acidity

【Product Information】
Brewery: Tsuchida Shuzo
Region: Gunma Prefecture
Rice Variety: Asahi no Yume (Gunma Prefecture)
Rice Polishing Ratio: 70%
Alcohol Content: 13%
Sake Type: Junmai-shu
Preparation: 99% Koji preparation
Yeast: Kura-tsuki yeast (Brewery's proprietary yeast)
Original Sake/Dilution: Genshu (undiluted sake)
Pasteurization: Once pasteurized
Filtration: Unknown
Storage Method: Room temperature (cool, dark place)
Volume: 720ml

【Recommended Serving Temperature】
Serve at a slightly higher temperature of 10-15℃, or gently warmed (nurukan).

【Recommended Pairings】
Foie gras, washed rind cheese, grilled unagi (eel). Its intensely extracted umami pairs well with rich-flavored ingredients, as well as light and refreshing tofu dishes.