99 (720 ml)

When 6th-generation owner Yuji Tsuchida inherited the brewery, he deliberately dismantled his predecessor's ginjo-focused, heavily polished programme and rebuilt it around Edo-period kimoto technique — a decision that repositioned Tsuchida as one of fewer than 1% of Japanese producers fermenting their entire range without commercially added lactic acid.

Tsuchida 99 sits at the extreme end of that philosophy: seimaibuai of 99%, meaning virtually the entire grain is retained, using locally grown Asahi no Yume edible table rice — not designated sake rice — sourced from Gunma Prefecture. The brewery occupies the

southern foot of Mt. Hotaka in the cool Kawaba Village highlands, drawing on natural spring water filtered over approximately 50 years underground; that mineral-laden, slow-moving water underpins the sake's textural weight and extended fermentation stability.

Fermentation proceeds via ambient kimoto shubo, with wild lactic bacteria from the brewery air driving acidification over roughly twice the duration of modern sokujo methods, building layered umami and a savoury, grain-forward backbone. The special feature

here is categorical: at 99% polish, this is as close to whole-grain sake as exists in commercial production — a direct inversion of the prestige-polishing race that defines mainstream premium sake.

The result is dense, deeply savoury, and built for the table rather than the tasting glass.