Junmai Daiginjo "Gozenshu Kei" -720ml / 12btls-

Estimated price in your currency (Excluding TAX)
€320.88
In stock
SKU
33-065-ST-001-720
/ 12 btls

€26.74 per bottle

JPY ¥41,500 (Excl. Tax) Rate: JPY 100 = EUR 0.77

Note: Invoice and payment will be charged in Japanese yen. Prices vary depending on the exchange rate.

Estimated Delivery Time : 10days - 14day.
Please note that there is a possibility of delay in delivery due to bad weather or customs clearance.

12
btls

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.

TypeAromatic Type

GradeJunmai Daiginjo

BreweryTsuji Honten

Detail
Summary
Volume 720ml (per bottle)
Number of Bottles 12 bottles (as 1 case)
Body Medium Body
Dry or Sweet Dry
Raw Material Rice, Rice malt
Variety of Rice Omachimai
Appearance Nearly clear
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
Detail
Suitable Temperature Around 5°C
Rice Milling Level 50%
Alcohol Percentage 16%
Sake Meter Value 3
Acid Degree 1.6
Amino Acid Degree 0.7
Chart

Score: 3

Aroma Low
High

Score: 5

Flavor Sweet
Dry

Score: 3

Body Light
Full

Nuts and Bolts

Pairs well with light foods like scallop, flounder, and sea bream sashimi or acqua pazza.

Brewery Information

Tsuji Honten

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.

Photo - Tsuji Honten
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