Tsujimoto Co., Ltd. (Founded in 1804)
Gozenshu 1859 Premium Tokuto Omachi 720ml
- Japan (JP)
Made with Premium-Grade ”Omachi”Rice!
Using the same rice-polishing ratio as the rest of the Gozenshu 1859 range, this sake is made with premium-grade Tokuto Omachi rice. The rice is polished to 65%, allowing its natural character and rich umami to shine through, rather than polishing it too heavily. This is one of the things that makes this sake special.
Rather than focusing on the prestige of the Junmai Daiginjo label, the brewers have carefully crafted this sake to bring out the very best in the rice. Try it alongside the regular Gozenshu 1859 range and you’ll notice the difference in flavour. It’s a wonderful opportunity to experience the distinctive character and depth of Omachi rice.
Staff recommendation points
Rice used in sake brewing is graded according to quality. Tokuto is a top grade, awarded to rice that meets particularly strict quality standards.
Why not pay closer attention to the rice itself as you enjoy this sake?
Available exclusively in Japan.
- 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,
Acidity,Amino acid value,1.1
Special Note,Bodaimoto brewing
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.
