Crafted by the boundary-pushing Tsuchida Shuzo in Gunma, Tsuchida 12 is anything but ordinary. This smooth, refreshing, and round sake is made with white koji—a rare choice that brings bright acidity and a citrusy sharpness reminiscent of lime and yuzu.

Delicate fruity notes of pear add depth, while creamy, lactic undertones give it an inviting mouthfeel.

With just 12% ABV, it’s light, easy-drinking, and perfect for long lunches or curious palates.

But don’t be fooled by its softness—behind the scenes, this sake is made using ancient kimoto fermentation techniques, a slow and laborious method that forgoes modern shortcuts in favor of tradition. Fermentation here takes twice as long as at most breweries, resulting in a natural sake with minimal intervention and maximum expression of the rice.

A true standout for wine lovers, sour beer fans, and sake explorers alike.

Suggestions

Creamy cheeses, citrussy ceviches, anchovies on toast,

Alcohol content

12%

Serve Temperature

3-10ºC