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Gozenshu "Bodaimoto Nigori" Hi-ire sake Sake
  • Gozenshu "Bodaimoto Nigori" Hi-ire sake Sake

Gozenshu "Bodaimoto Nigori" Hi-ire sake

Gozenshu "Bodaimoto Nigori" Hi-ire sake

Réference : NISTSU9

€23.00
Tax included

Gozenshu “Bodaimoto Nigori” Hi ire sake offers a unique experience on the palate: acidity and velvety reminiscent of yogurt, rich palate, lovely sweetness, smoothness then on the nose herbaceous notes, apple, wild herbs, coconut.

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Its tasting will be optimal with avocado, dried fruits, tuna sashimi, bush cheese, Iberian bellota pork ham, oysters, abalone, caviar, duck foie gras, blue cheese. , tommes, Comté, Beaufort, Abondance, fresh goat cheese ...

"Bodaimoto" is an ancient brewing method that only a few breweries practice today (a medieval technique that was common 6 centuries ago and more, consisting of mixing steamed rice and raw rice in a large amount of pure water). While the wild yeast and natural lactic acid contribute a lot to the unique taste of this sake, the fresh acidity, which resembles white wine, is also something special. to his character. Connoisseurs of sake will appreciate its sweet aroma and freshness of green apple. Even though more than 50 sake cellars are brewed each year at Gozenshu Brewery, each brewing season begins with the making of "Soyashimizu" for Bodaimoto brewing (the raw rice is soaked in water and then covered with a permeable cloth. for 3 weeks and, under the action of natural lactic acid bacteria present in the environment, becomes loaded with lactic acid. The mixture obtained takes the name of “soyashimizu.” This acidic water 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). Kobo (yeast) is then added and will give birth 10 to 14 days later to the moromi. From this moromi will be extracted the sake.).
This process will give identical flavors to yoghurt drinks. In other words, Bodaimoto's distinct scent comes from Soyashimizu. Tsuji Honten's Tôji judges the level of fermentation by seeing the bubbles on the surface, literally sparkling and elastic bubbles.
It is indeed a provocative vision where one can tangibly feel the wisdom of the ancient and the power of nature.

NISTSU9
Origin
Okayama, Japan
Brewery
TSUJI HONTEN
Weight
720 ml net
Packaging
green color glass bottle
Ingredients
omachi rice, kôji
Storage
+5°C to +10°C
Volume of pure alcohol
17%
Rice polishing ratio "seimaï-buai"
65%
Kobo/yeast
9
Acidity
1.9
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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