Sometimes you have to look to the past to make something revolutionary. The brewers at Tsuchida Brewery have taken this idea and bottled it by using sake brewing techniques from the 1600s and applying them now. Using local rice for eating that is not polished further than 90%, ambient yeast, and using a kimoto starter, this sake allows you to travel back in time. In addition, instead of using the usual 48 hours for koji cultivation, the brewers inoculated a strong koji (sohaze) for for just 33 hours, to highlight umami without resulting in a heavy texture.

Full of umami, balancing acidity with sweetness, this sake is bursting with character. The brewer encourages you to open this bottle, enjoy a little, and store it at room temperature, and try over several years. It'll develop intense umami flavors the longer you let it oxidize!

Watch the master brewer at Tsuchida, Hoshino-san, explain the concepts and methods behind this special brew in this video.

Features

• Brewed in Gunma, Japan by Tsuchida Sake Brewery
• Kimoto Junmai
• Seimaibuai (rice kernel remaining): Local Gunma (Asahi No Yume) 90%
• ABV 15% / SMV: -11~-15 / Acidity 3.6~4.2
• 24 fl oz (720ml)