菌の働きを信じ、発酵を待ち、促す。土田酒造の真骨頂ともいえる”完全無添加 生モトづくり”の日本酒。完全無添加醸造というのは、米、水、麹の３つ原料のみで造るということ。醸造アルコール、糖類、酸味料はもちろんのこと、ラベルに表示義務がない乳酸、酵素剤などの発酵補助剤も一切使用していません。そして酵母無添加。蔵に住み着いた酵母や乳酸菌たちがこのお酒を生み出しています。

土田【土田酒造】

土田生もとは、協会701号酵母で醸した、味わいがありながらも軽いクリアな後味が特徴です。その味わいは、とことんなまでの食中酒。自然の乳酸菌が育んだ酸味と旨味、クリアな後味が食事をより一層おいしくしてくれます。和食、洋食、肉、魚、野菜と食事をえらばず冷酒～常温～お燗とそれぞれに表情を変え寄り添います。土田酒造の中では高精白な精米歩合60%。（一般的には高精白とは言えませんが）精米歩合90%、酵母無添加のシン・ツチダとは同じ蔵の同じ生もとづくりですが、まったく違う性格のお酒です。*同じ酒造年度でも仕込みロットごとに若干味わいが変わります。

Tsuchida Kimoto is characterized by a flavorful yet light and clear aftertaste, brewed with Kyokai No. 701 yeast. It's a perfect sake to accompany meals. The acidity and umami nurtured by natural lactic acid bacteria and the clear finish enhance the taste of food even more. It pairs well with Japanese and Western dishes, meat, fish, and vegetables, and adapts to various serving temperatures from cold to warm. Among Tsuchida Shuzo's offerings, it has a relatively high polishing ratio of 60% (although not high in general terms). While it uses the same kimoto method as "Shin Tsuchida," polished to 90% and brewed without added yeast, it has a completely different character. *Even within the same brewing year, the taste may vary slightly with each brewing lot.

土田生酛

Tsuchida’s kimoto sake, brewed with Association 701 yeast, is characterized by its rich flavor and light, clean finish. Designed as an ultimate food-pairing sake, it enhances meals with its natural lactic acid-driven acidity and umami, while its clean aftertaste complements a variety of cuisines. From Japanese to Western dishes, and meat to vegetables, this versatile sake adapts to cold, room-temperature, or warm serving styles. With a 60% polishing rate—considered high for this brewery, though not typically seen as such—Tsuchida Kimoto offers a distinct contrast to the 90% polishing, yeast-free Shin Tsuchida. Note: Flavor profiles may vary slightly between batches within the same brewing year.

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