Mother's Day

This bottle is a Sake Gumi selection! It was featured in February 2021.

Tsuchida Brewery is known for its kimoto sakes (fermented using naturally occuring lactic acids). For their Kimoto Junmai Ginjo, they use an old gene of yellow koji that turns sake kasu (lees) black, typically used for shochu. This gene is very robust, so they set the temperature during fermentation at a lower temperature than usual. The enhanced lactic acid in this sake lend aromas of warm milk and roasted hazelnuts. Enjoy an array of flavors, from yogurt to green grapes. These bright yet earthy flavors were a delicous complement to kanimiso (crab tomalley), or with caviar (sturgeon or vegan tonburi). Try chilled or warm.


  • Junmai ginjo kimoto
  • Seimaibuai (rice kernel remaining): Asami no Yume 60%
  • Koji: Yellow
  • SMV: -4
  • Brewed in Gunma, Japan by Tsuchida Sake Brewery
  • 24 fl oz (720ml)
  • 15% ALC/VOL

Flavor Profile Chart

SMV: 5, Acidity: 2 Flavor Profile Chart for Tsuchida White Kimoto Junmai Ginjo Sake (BTL 24 oz)

Recommended Tempurature

Serve on the rocks (5˚F), chilled (50–60˚F), or room temp (70˚F) Recommended Tempurature for Tsuchida White Kimoto Junmai Ginjo Sake (BTL 24 oz)

Pairing Suggestions

  • cheese
  • pork
  • beef

Glassware Suggestions

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