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Gozenshu 1859 sake Sake
  • Gozenshu 1859 sake Sake
  • Gozenshu 1859 sake Sake

Gozenshu 1859 sake

Gozenshu 1859 sake

Réference : NISTSU8

€23.50
Tax included

Gozenshu 1859, a sake that marks the transition in the manufacture of sake by the Tsuji Honten house. Being creative and innovative is essential to meet the needs of the times.

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The master craftsmen of Tsuji Honten began to wonder what “unshakeable nobility and beauty” they must pursue to perpetually continue to brew where they are, while reflecting on the legacy to be left for future generations.
To perfect their craft and purify every aspect of it, the answer becomes obvious: favor the Omachi variety of rice while converting their entire sake-making to Bodaimoto brewing.
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 our Gozenshu 1859, the malted rice is placed in a cloth then soaked in a tank of pure water for 10 to 25 days and, under the action of natural lactic acid bacteria and yeasts naturally present in the environment, is 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. "1859" corresponds to the birth of Omachi rice.
It was around this time that a farmer from Bizen (Okayama Prefecture), Jinzo Kishimoto, discovered and cultivated two rice plants, known today as Omachi, whose quality is nationally renowned in Japan.
The municipalities of Setocho and Akasaka in the former Akaiwa County, located southeast of Okayama, are known to produce the best Omachi rice.
For the past 25 years, Tsuji Honten has partnered with Setocho Omachi Bukai (the Setocho Farmers' Study Group on Specialty Omachi Rice) to supply their rice. In 2019, the year of the 160th anniversary of the discovery of the Omachi rice variety, it jointly launched a new project entitled “Tokujo Omachi Project” to create specialty quality Omachi rice.
In the early 1980s, Tsuji Honten spearheaded the rebirth of the Bodaimoto method, lost at the start of the Showa period (1926-1989). Although around 40% of their sake has been brewed using this method, they are convinced that this ancient brewing technique has endless possibilities.
By getting into the heart of their brewing philosophy and returning to a classic method as such, Tsuji Honten sets out to take the world by surprise by showing a deeper and more interesting world of sake. To launch the “100% Bodaimoto” plan, the Gozenshu were born.
This dry sake is remarkable, a beautiful acidity, a complex mouth, almost pearl, with notes of fresh nuts, pear and banana.
As for tastings, we recommend pairing with dried fruits, blue cheese, avocado, fresh goat cheese, tuna sashimi, grilled fatty fish, oysters, caviar, Iberian pork ham.

NISTSU8
Origin
Okayama, Japan
Brewery
TSUJI HONTEN
Weight
720 ml net
Packaging
brown color glass bottle
Ingredients
omachi rice, kôji
Storage
+5°C to +10°C
Volume of pure alcohol
16%
Rice polishing ratio "seimaï-buai"
65%
Kobo/yeast
1401
Acidity
1.7
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
cloudy appearance
Palate
complex
fresh
spicy
sweet
Idéal tasting temperature
+8°C to +10°C
Service
Riedel Junmai
Category
Bodaïmoto Junmaï
Gozenshu
Sake counter value (SMV)
+4
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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