Tsuji Main Store
GOZENSHU 9 NINE the Final
Tsuji brewery in Katsuyama, Maniwa City, Okayama Prefecture.
Omachi" rice produced in Okayama prefecture is polished to 65%.
Gentle fruity aroma, soft rice flavor and light acidity.
soft rice flavor and light acidity.
It has a strong taste.
#Sake
I had it with mizutaki at a Kyushu restaurant a little distance from my house.
It was a little bit thicker than the other dishes, and the collagen in the soup was not poured off but mixed with it to enhance the flavor. I thought it was a type of soup that would enhance the flavor of the rice!
The flavor of the rice is very good.
Buy at Yamatoya Sakepo
Stylish bottle with acrylic charm
The taste is sweet and sweet because it is a kijozo-shu.
It is good to drink after a meal.
This is too good to last.
It was 999 until the barcode!
Chilled.
Bodaimoto sake so very acidic with lots of banana esters. Slightly carbonated rough tongue vibe and long sweet candy finish .
Maybe not my favorite style of sake but still very interesting. Will try slightly warmer tomorrow.
Unrated since I don’t know this style well enough.
I had not known the other brewery's sake produced by Bodaimoto until I try this.
It tastes as fruity as Mimurosugi's one. This uses the Omachi which is not ranked because of the failure. However, it definitely is so good.
My first Bodai yeast, probably my first Omachi. My first Okayama sake.
It is gorgeous with a crisp aftertaste. It has acidity and a mellow, umami taste.
It is my type of sake, as I prefer dry sake with a gorgeous taste.
I feel that sake from eastern Japan is relatively popular, but I would like to start with western Japan, where I live now.
I have also read through a book on the science of sake and enjoy drinking sake more.
I will have it today while thinking about sake brewing in the past!
4/24 Purchased again based on memories of delicious taste!
It is spicier than I remember and has a sharp and tasty flavor.
Rice used
100% Omachi rice produced in Okayama Prefecture
Rice polishing ratio 65
Alcohol content
15 degrees Celsius
Sake degree
+5.0
Acidity 1.4
Amino acidity 1.4