Tsujimoto Co., Ltd. (Founded in 1804)
Gozenshu Bodaimoto Nigori Pasteurized 720ml
- Japan (JP)
<One of the few Bodaimoto preparations in Japan>
Nigori sake is brewed using a method that heavily involves wild yeast and natural lactic acid bacteria.
You can enjoy the elegant sweetness and light acidity of a lactic acid bacteria drink.
<Staff recommendation points>
Bodaimoto brewing is a traditional Japanese method that requires a lot of time and effort, starting with soaking koji in brewing water and fermenting the natural lactic acid bacteria over a period of three weeks to create "soyashi water."
A common feature of all Gozenshu is that they are brewed using this "soyashi water" and "Omachi rice," which is characterized by its rich rice flavor.
Among them, this lightly cloudy sake, which retains the mash, is a sake that allows you to fully enjoy its characteristics.
Pair it with fermented foods such as scallop sashimi and cheese to enjoy the light acidity of wine.
Be sure to try it with gorgonzola or other cheese-flavored dishes.
- Grilled with salt, stewed, foil
- Cheese and Dairy Products
- spicy food
- For cold sake / Enjoy chilled
- Dry/Rich
- 100% Omachi rice
Specific name,Junmai
Volume,720ml
Alcohol content,16%
Rice polishing ratio (koji rice),65
Sake Meter Value,−7.0
Acidity,2.0Amino acid value,1.1
Special Note,Bodaimoto brewing, cloudy sake
Address: Manabi City, Okayama Prefecture
The brewery was founded in its current location in 1804 (the first year of the Bunka era). At the time, it was branded "Gozenzake" (the origin of the current brand name) as a tribute sake to the Mimasaka Katsuyama Domain, and was popularly known as "Manetsu." The brewery is located in Mimasaka (the former name of the northern part of Okayama Prefecture), which has long been known as the "Land of Delicious Sake," and is blessed with favorable conditions for sake brewing, including a cold climate and high-quality sake rice and water. This is also reflected in the brewery's basic policy. Throughout its long history, the brewery has continued to work hard at sake brewing, believing that brewing with local rice, local water, and local techniques is the origin of a sake brewery.
The quality of the sake is characterized by a refreshing dry taste, in contrast to the sweet taste of sake from the Setouchi region in the south of the prefecture.
Bitchu Toji Maiko Tsuji has inherited the previous Toji's style of "rich, yet crisp sake," but she also works daily with the brewers in pursuit of even greater "smoothness."
The raw materials for sake are rice, rice malt, and water. Gozen Sake Brewery uses local rice, Omachi, from Okayama Prefecture, to brew sake. The brewing water is pumped up from underground from the Asahi River, a first-class river that flows beside the brewery.
The brewery has remained the same since it was founded in 1804, and although some processes have been mechanized, many aspects still rely on human labor. Every year, during the cold brewing season from November to April of the following year, the brewers gather together and work hard to make sake.
