Tsuchida Sake Brewery's "Initial K" is a vintage sake that was produced in such limited quantities that it is difficult to find, even in Japan. Their concept is to create sake that reveals multiple layers of umami from the rice and koji.
Founded in 1907, Tsuchida Sake Brewery uses the authentic Kimoto Method to craft smooth, complex, and full-bodied sake. This laborious age-old approach to creating the yeast starter mash (called moto or shubo) will eventually transform water, rice, and malted rice (koji) into alcohol. Since the Kimoto Method requires great skill and extra time to produce consistent and stable sake, most modern breweries employ a quick fermentation (sokujo-moto) process using commercially available lactic acid and cultivated yeast.
The bacteria living in the sake brewery is changing every day - the flavor of sake is different every year! Mr. Hoshino, the brew master for Tsuchida Sake Brewery trained his skill at Aramasa Sake Brewery (新政酒造), a legendary Kimoto Sake Brewery in Akita Japan. Tsuchida's work with sake under Mr. Hoshino and Mr. Tsuchida's guidance differs year to year because that is the best way to create rich flavor sake. That's why Tsuchida's sake making is more difficult and labor intensive sake-making than modernized methods.
When the brewers endeavor to meet specific challenges, the unique sake that results becomes part of the Tsuchida Initial Series. Both Initials K is crafted under Tsuchida’s “Shuzo-do” (like the “Bushido” way of the Samurai), the belief that fermentation offers limitless potential for creating delicious rich sake.
There are 2 distinct characters in initial K.
Initial K has fruity melon and cucumber aroma. Well-rounded sweetness with acidity pairs well with rich cream and meat as well as sweet dessert like biscotti. Drink warm or cold. "K" stands for "Knot". This sake connects pairing foods to enjoy multiple layers of umami.
- Initial K is the perfect gift for celebration and anniversary for loved ones.
Rice: Gunma Hanmai Rice
Rice polishing ratio: 90%
Alcohol percentage: 15%
SMV: -25 Acidity: 2.2