1800ml / bottle

720ml / bottle

[TSUCHI] earth

The first impression on the nose is a trace of mandarin orange and soft, gentle, pancake-like sweetness.
The mouthfeel is light and smooth, enveloping the tongue, followed by the classic Ippongi crisp finish and capped off by a refreshing sensation on the palate.

Okuechizen is one of Japan's foremost areas for growing sake rice. This sake is named Tsuchi, meaning ‘earth,’ as it is made with one of the best known varieties of sake rice grown in the region, Gohyakumangoku, which gives it its light mouthfeel and decisive finish.

For food pairing, you must try it with fried foods. This sake develops a particularly rounded mouthfeel when warmed, which makes it even better with oily dishes as it rounds off their flavors. It also melds beautifully with oily fish dishes, such as yellowtail or fatty tuna.

Traditional alcohol adding method
‘Hashira Shochu Shikomi’.

 Records in the Domo Shuzoki, a brewing manual written early in the Edo Period (1603-1867), shows that Japanese brewers have added alcohol (mainly shochu, Japan’s traditional distilled spirit) to the sake mash for centuries. This method is called ‘Hashira Shochu Shikomi.’
 Adding alcohol has many benefits, such as stabilizing the sake, creating lighter aromas and flavors, and integrating the flavor profile.

 About 80% of sake currently produced in Japan is added alcohol-style sake. In most cases, the brewing alcohol used is pure alcohol made from sugar cane (molasses), which is distilled in a column still to around 95% ABV.
 What is unique about our Denshin Tsuchi is that we use an in-house pot still (used for traditional shochu) to produce our own brewing alcohol from Fukui-grown rice instead of the pure alcohol made from sugar cane. So Tsuchi is essentially made by an Edo Period method ‘Hashira Shochu Shikomi’.

 Tsuchi sets itself apart from richer Junmai sake through its lightness, which is characteristic of sake made with added alcohol, combined with the straightforward flavor of Okuechizen's prized Gohyakumangoku sake rice variety. It has a light yet decisive finish, reminiscent of the land that nurtured the rice.

 We hope Tsuchi will lead you to rediscover the attraction of this traditional style of sake..

Award-WinningInternational Wine Challenge 
(Silver once)
Slow Food Japan Kan Sake Award 
(Grand Gold once / Gold 4 times)

Category : Honjozo
Rice : Gohyakumangoku
Rice Polishing Ratio : 65%
Alcohol : 16% by vol.

Recommended temperature




Nuru-kanaround 40°C

Jo-kanaround 45°C

Atsu-kanaround 50°C