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Gozenshu Junmai Daiginjo "Tokuto Omachi 2.2" sake Sake
  • Gozenshu Junmai Daiginjo "Tokuto Omachi 2.2" sake Sake
  • Gozenshu Junmai Daiginjo "Tokuto Omachi 2.2" sake Sake
  • Gozenshu Junmai Daiginjo "Tokuto Omachi 2.2" sake Sake

Gozenshu Junmai Daiginjo "Tokuto Omachi 2.2" sake

Gozenshu Junmai Daiginjo "Tokuto Omachi 2.2" sake

Réference : NISTSU1

€339.00
Tax included

This Gozenshu Junmai Daiginjo “Tokuto Omachi 2.2” is reserved for connoisseurs and experienced amateurs.

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The nose is surprising, with powerful lactic notes, sweet and sour notes reminiscent of yoghurt and sweet whey.
The palate is sweet, complex, fruity, floral, with a greedy lactic acidity. We recommend this gozenshu with olives, dried mango or more surprisingly with caviar.
Its softness predisposes it for tasting matured goat cheeses, blue-veined cheeses, not to mention old Comté, old mimolette, parmesan, pecorino, quality cold cuts (Iberian bellota pork ham, Black ham from Bigorre ).

The production of this Gozenshu is very limited: only 500 bottles for the whole world.
This sake is the ultimate Gozenshu challenge made from Omachi rice.
This Gozenshu Junmai Daiginjo Toku to Omachi 2.2 is made with the highest level of Omachi rice available in extremely limited quantities for the 2019 vintage and made with the oldest brewing method, "Bodaimoto", in Japan.
Bodaimoto brewing, for the Gozenshu (sake of the Lords), is a medieval technique for making vats (Shubo, Moto) common 1,000 years ago, consisting of mixing malt in a large quantity of pure water. For this Gozenshu, the malted rice is placed in a cloth and then soaked in a tub of pure water for 10 to 25 days and, under the action of natural lactic acid bacteria and yeasts naturally present in the environment, becomes loaded with lactic acid. The acidity of the water (pH) can then rise to 6.5. This acidic water is called "soyashi" or "soyashimizu" water. It allows the creation of the starter or mother of sake. It promotes the development of good yeasts and prevents the formation or appearance of bad bacteria. The addition of steamed rice and kôji will allow the creation of shubo (starter, mother of sake). The kobo (yeast) is then added and will give birth 10 to 14 days later, to the moromi.
From this moromi will be extracted sake.

NISTSU1
Origin
Seto (Okayama), Japan
Brewery
TSUJI HONTEN
Weight
720 ml net
Packaging
bronze green bottle
Ingredients
omachi rice, kôji
Storage
+5°C to +10°C
Volume of pure alcohol
16%
Rice polishing ratio "seimaï-buai"
40%
Kobo/yeast
1801 + 1401
Acidity
1.6
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
sweet, complex, fruity, floral
Idéal tasting temperature
+8°C to +10°C
Service
Burgundy glass
Category
Bodaimoto Junmaï Daiginjo
Gozenshu
Sake counter value (SMV)
-3
Excise category
W200
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
TSUJI HONTEN

Gozenshu Brewery (Tsuji Honten Co., Ltd.) was founded in 1804 in Katsuyama, Maniwa-shi City, Okayama Prefecture, by Yahei Tsuji, a merchant who turned sake-making. From its inception, the company was chosen to supply the household of Lord Miura, the Daimyo (Lord) of the province. His sakes then take the name of "Gozenshu" - sake dedicated to the Lord. Sake was also popular with locals under the brand name "Manetsu".

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