Junmai Daiginjo "Gozenshu Kei" -720ml / 12btls-
€26.74 per bottle
JPY ¥41,500 (Excl. Tax) Rate: JPY 100 = EUR 0.77
This junmai daiginjo is made with 100% Omachimai brewer's rice from Okayama Prefecture. This brew offers a fragrant aroma that, when poured into a glass, is sweetly suggestive of bananas. Take a sip and experience the clear umami of the Omachimai brewer's rice. An acidic note with umami gives the overall taste a clean finish. This sake can be enjoyed with a meal.
|Volume||720ml (per bottle)|
|Number of Bottles||12 bottles (as 1 case)|
|Dry or Sweet||Dry|
|Raw Material||Rice, Rice malt|
|Variety of Rice||Omachimai|
|Taste||This brew has an overall dry taste that is punctuated by the distinctive umami of the Omachimai rice.|
|Aroma||A sweet aroma suggestive of banana. The aroma is not too cloying. Though a ginjo sake, this brew will not overpower a meal.|
|Prize||Silver medal, IWC 2007|
|Suitable Temperature||Around 5°C|
|Rice Milling Level||50%|
|Sake Meter Value||3|
|Amino Acid Degree||0.7|
Nuts and Bolts
Pairs well with light foods like scallop, flounder, and sea bream sashimi or acqua pazza.
Brewery located in Chugoku-Shikoku
Katsuyama, Maniwa-shi, Okayama
This brewery started business in 1804 at the same site it stands at today.
This sake was originally produced for the royalty of Katsuyama domain, where it obtained its name of “Gozenshu.”
The brewery is located in “Mimasaka,” the old name for northern Okayama, an area with a cold climate and excellent brewers’ rice.
The conditions are so favorable that it was colloquially called “the land of fine Sake.”
While sake from the Inland Sea in the southern part of the prefecture is sweeter, sake here has a brisk and dry taste. In 2007, Maiko Tsuji, the first female master brewer in Okayama, took the reigns. This has led to an invigoration of the brewing team.
Through sake, a range of ideas and cultures intermingle.
Gozenshu’s history has been about a focus on high-quality brews and authenticity, a commitment to passing on sake culture to the next generation.