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      Saké Gozenshu Kijoshu Nama
      Saké Gozenshu Kijoshu Nama

      Saké Gozenshu Kijoshu Nama

      Ref : NISTSU16

      €33.50
      Tax Included
      There is a creativity paradox, whereby people are more imaginative and creative when they are limited to a certain extent. The restrictions placed on GOZENSHU sake production are the use of Omachi rice and Bodaimoto stock.
      Quantity :
      In Stock
      In accordance with the established theory of the paradox of creativity, Tsuji Honten House feels that the variety of flavors of GOZENSHU expanded after these two elements became clear restrictions, representative of their brewing policy.
      This sake is a “Nama” type kijoshu, that is to say unpasteurized.
      “Kijoshu” is a special sake in which part of the brewing water is replaced with sake. Sake is generally made from three main ingredients: rice, rice koji (malted rice), and water. For sake brewing, each ingredient is divided into three and added separately in stages to create the starting wort that allows fermentation. Pour in the kijoshu, add 2/3 water and 1/3 sake. 
      The addition of sake slows down the action of yeast and therefore the breakdown of rice sugar. The result is a sake richer in sugar and softer in the mouth.
      The more we reduce the proportion of water replaced by sake, the sweeter the final sake will be.
      
      The sake added during brewing here is freshly pressed Bodaimoto Junmai genshu (15%) ( genshu literally means “cask strength” and refers to sake that has not been diluted. No distilled water is added to lower the alcohol content).  It has the same lightness and acidity as Bodaimoto, with the added precision and density of Junmai genshu.
      NISTSU16

      Data sheet

      Origin
      Okayama, Japan
      Brewery
      TSUJI HONTEN
      Capacity
      720 ml
      Packaging
      green color glass bottle
      Ingredients
      riz omachi, riz malté omachi, saké
      Storage
      +5°C to +10°C
      Volume of pure alcohol
      15%
      Rice polishing ratio "seimaï-buai"
      65%
      Kobo/yeast/Kyokai
      9
      Acidity
      2.1
      Filtering
      Yabuta : The Yabuta filter press is a compressed air system equipped with a horizontal style originally developed by the YABUTA company. Yabuta filter press is equipped with the superior function of filtration and dewatering. This system does not create any damage to the filtered liquid.
      Appearance
      clear
      Palate
      fresh
      mellow
      Idéal tasting temperature
      +8°C to +10°C
      Service
      Sakazuki cup
      white wine glass
      Category
      Gozenshu
      Shubo (starter)
      Bodaimoto
      Recommandation
      EXCESSIVE CONSUMPTION OF ALCOHOL IS DANGEROUS FOR YOUR HEALTH. DRINK WITH MODERATION. CONSUMPTION OF ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITY, CAN HAVE SEVERE CONSEQUENCES FOR THE CHILD’S HEALTH. THE SALE OF ALCOHOL IS FORBIDDEN TO MINORS UNDER AGE 18
      Classification
      Kijoshu, Nama type
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                      Saké Gozenshu Kijoshu Nama
                      Saké Gozenshu Kijoshu Nama
                      €33.50
                      Tax Included
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