Sake Gozenshu Kijoshu Nama

Name: Sake Gozenshu Kijoshu Nama
SKU: NISTSU16
Price: 37.00 EUR
Availability: OutOfStock

Ref : NISTSU16

€37.00

Tax Included

€51.39 / L

Out-of-Stock

There is a paradox of creativity, according to which people are more imaginative and creative when they are limited to a certain extent. The restrictions on the production of Gozenshu Sake are the use of omachi rice and bodaimoto tank foot. In accordance with the established theory of the paradox of creativity, the house Tsuji Honten has the feeling that the variety of taste of Gozenshu has expanded after these two elements have become clear restrictions, representative of their policy. Brewing.

Description
Product Details

This saké is a "Nama" type kijoshu, that is to say no pasteurized.

The "Kijoshu" is a special saké, some of the brewing water is replaced by saké. The saké is generally made from three main ingredients: rice, rice koji (malted rice) and water. For the brewing of the saké, each ingredient is divided into three and added separately in steps to create the starting must which allows fermentation. For the kijoshu, we incorporate 2/3 of water and 1/3 of saké.

The addition of Sake slows the action of yeasts and therefore the decomposition of rice sugar. This results in a saké richer in sugar and more fluffy in the mouth.

The more we decrease the share of water replaced by saké, the more the final saké will be sweet.

The saké added during the brewing is here of the Junmai Genhu Bodaimoto (15%) freshly squeezed (Genhu literally means "drum strength" and designates the saké that has not been diluted. It is not added. Distilled water to lower the alcohol content). It presents the same lightness and acidity as Bodaimoto, with the precision and density of the Junmai Genhu.

Data sheet

Origin: Okayama, Japan
Brewery: Tsuji Honten
Capacity: 720 ml
Packaging: green color glass bottle
Ingredients: omache rice, OMACHI Malted rice, Sake
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
Recommendation: 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