Yuzu-shu "Gozenshu NINE" -500ml / 12btls-
€18.88 per bottle
JPY ¥29,200 (Excl. Tax) Rate: JPY 100 = EUR 0.78
Maiko Tsuji, the first female master brewer in Okayam Prefecture, works with eight young brewers to produce the gozenshu9 series. This is the latest entry in that lineup. This liqueur is also colloquially referred to as the “yellow bottle.” High-quality yuzu citrus juice from Kumenan-cho in northern Okayama Prefecture and 100% Omachimai rice from Okayama are paired with natural lactic acid bacteria to create the Bodaimoto Junmai 9. Enjoy the natural flavor of a brew produced entirely without preservatives, colorants, and other additives. Yuzu citrus fruit is bottled raw and cold-stored, preserving its rich flavor. Please enjoy shortly after opening. The bottle contains some sediment and fruit chunks, but these are a natural part of the brewing process. Please shake gently before serving.
|Volume||500ml (per bottle)|
|Number of Bottles||12 bottles (as 1 case)|
|Dry or Sweet||Sweet|
|Raw Material||Rice, Rice malt|
|Variety of Rice||Omachimai|
|Taste||Makes ample use of yuzu citrus juice, so it has a distinct aroma of yuzu. The brew has a light finish, so it goes well with club soda or on the rocks.|
|Suitable Temperature||5-10°C / on the rock|
|Rice Milling Level||65%|
Nuts and Bolts
Enjoy as an aperitif served with club soda (goes well with nuts and fish and chips), or after a meal on the rocks or straight (goes well with cheese and chocolate).
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.