I was curious about it, so I bought it,
I was curious about it, so I bought it.
When I drank it, it was lactic acid!
It has a strong bitter taste.
Is it the bitter taste of lactic acid? I don't know.
It was a little different from what I imagined, but I enjoyed it.
It is a sake from our neighbor Okayama,
I bought it on my Hatsumode touring,
I had some dumplings with Hiruzen yakisoba, which I bought on my Hatsumode touring.
The millet dumplings are similar to the milk dumplings from Hiroshima.
It betrays, in a good way, the classic quality that one imagines when one hears the name "Bodai yeast" from Oumachi. Slightly bubbly when the bottle is opened. Light and crisp. Delicious!
Past records
Gozenshu 1859
The future of Omachi is brewed by Gozenshu
In 1859, the history of Omachi sake rice began in Okayama.
We aim to brew all Gozenshu 1859 with "Omachi and Bodai yeast" for further fermentation of Gozenshu.
Item: Japanese sake, Junmai-shu
Rice: 100% Omachi rice produced in Okayama Prefecture
Ingredients: Rice (Okayama Prefecture), Rice Koji (Okayama Prefecture)
Rice polishing ratio: 65
Alcohol content: 15%.
Volume: 1800ml
Toji: Maiko Tsuji (Bicchu Toji)
Manufacturer: Tsuji Honten Co.
116 Katsuyama, Maniwa City, Okayama Prefecture
TEL: 0867-44-3155
☀️
Mmmm, it's a medium yellow 🟡.
Color like jasmine tea.
Natural and smooth on the palate.
Controlled sweetness and rice flavor 🌾.
The sharpness is very good, and the whole aftertaste is a buzz. ⚔️
I thought it would go well with oily food 🧐.
Nigori Sake
Junmai Namaisake
Easy to drink
Cool, bubbly, and sweet taste that lingers on the bottom of the glass
Thankful to be able to drink it again this year!
It has a different taste from Mimuro and Kaze no Mori, and is a different Bodai-moto, with an Omachi-like flavor, deliciously smooth and fresh, with the freshness and sweetness of new sake.
