Junmai Ginjo "Gozenshu Nyoisan" -720ml / 12btls-

Estimated price in your currency (Excluding TAX)
In stock
/ 12 btls

€22.18 per bottle

JPY ¥34,300 (Excl. Tax) Rate: JPY 100 = EUR 0.78

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

Estimated Delivery Time : 10days - 15days.
Please note that there is a possibility of delay in delivery due to bad weather or customs clearance.


Mt. Nyoi is the name of the mountain behind the brewery.
Many persons of culture and literati have visited the brewery over the years. In the early Showa era (1920s), the famous poet Tekkan Yosano and his wife Shoko stayed at the brewery. Inspired by Mt. Nyoi and the surroundings, they penned many poetic verses. Yamada Nishiki brewer’s rice grown in Okayama is polished to 50% here. The ginjo brewing methods of the master brewers have been handed down, producing a sake with a distinctive mellow aroma and clean aftertaste.

TypeAromatic Type

GradeJunmai Ginjo

BreweryTsuji Honten

Volume 720ml (per bottle)
Number of Bottles 12 bottles (as 1 case)
Body Light Body
Dry or Sweet Slightly Dry
Raw Material Rice, Rice malt
Variety of Rice Yamadanishiki
Appearance Nearly clear
Taste The clean and crisp taste signature to Yamada Nishiki rice can be found here, with a balanced umami.
Aroma Suggestive of apples and pears.
Prize Honor Prize, Hiroshima Tax Authority Refined Sake Appraisal Awards 2015
Suitable Temperature 5-10°C
Rice Milling Level 55%
Alcohol Percentage 15%
Sake Meter Value 4
Acid Degree 1.9
Amino Acid Degree 1.1

Score: 3

Aroma Low

Score: 4

Flavor Sweet

Score: 1

Body Light

Nuts and Bolts

Pairs well with dishes with a clean flavor (tofu-bashed dishes, parboiled eel).

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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