Gozenshu Kijoshu Hiire Saké - 720ml
- Smooth palate
- Fresh nuance
- Dominant yoghurt
"Kijoshu" is a special sake in which part of the brewing water is replaced by sake. Sake is generally made from three main ingredients: rice, rice koji (malted rice) and water.
Tasting notes
Description
In sake brewing, each ingredient is divided into three and added separately in stages to create the starter mash that enables fermentation.
For kijoshu, 2/3 water and 1/3 sake are used. The addition of sake slows the action of the yeasts and therefore the breakdown of the rice sugars.
The result is a sake richer in sugar and with a rounder, softer mouthfeel. The more the proportion of water replaced by sake is reduced, the sweeter the final sake will be. The Tsuji house was able to brew a Gozenshu Kijoshu with a mellow sweetness and a clear mouthfeel typical of the Bodaimoto starter method.
Paradoxically, the goal was not to craft a dessert sake but a sake particularly well suited to being served with foie gras and game dishes. This Kijoshu was tried for the first time during the 2019–2020 season.
During this brewing season, the tôji used cold-stored Bodaimoto junmaishu as a substitute for brewing water. This time, he used freshly pressed Bodaimoto junmaishu before brewing the Kijoshu, thus continuing the fresh nuances of the previous brew.
This kijoshu has the capacity to age for the long term and could hold some very pleasant surprises after a few years of cellaring. The primary aroma is lactic, with yoghurt dominating over candied notes. The palate is opulent — caramel, tarte tatin, caramelised fruits — with a fresh acidity.
Characteristics
Recommendation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL AMOUNTS, CAN HAVE SERIOUS CONSEQUENCES FOR THE CHILD'S HEALTH. THE SALE OF ALCOHOL TO PERSONS UNDER 18 YEARS OF AGE IS PROHIBITED
Category: Bodaimoto Kijoshu
Volume: 720 ml net
Classification: Bodaimoto Kijoshu
Production notes
Rice polishing ratio "seimai-buai": 65%
Kobo/yeast/Kyokai: 9
Acidity: 2.0
Filtration: Yabuta. The Yabuta filter press is a compressed air system fitted with a horizontal style originally developed by the YABUTA company. The Yabuta filter press is equipped with superior filtration and dehydration functions. This system causes no damage to the filtered liquid.
Excise category: W200
Sake Meter Value (SMV): -20
Ingredients & nutritional values
Origin
Brewer: TSUJI HONTEN
Producer: TSUJI HONTEN
