A smooth drinking Omachi food wine 🍶.
This is our first Gozenshu!
It is also the first time for us to brew Bodhi Hashiroshi!
This sake is brewed with Omachi, which is grown without pesticides and chemical fertilizers.
No ginjo aroma. It has a slight aroma of matured rice.
The sweetness is dry, with a bit of sourness and umami from the aging process. Kills with a stress-free bitterness. 😋😋😋😋
No gassiness. It is good cold with dinner 🍶.
Also good lukewarm.
From the triangle on the back label, this sake seems to be a traditional Gozenshu Omachi. You will want to try the Modern and Progressive as well.
3200 yen without tax
Gozenshu," a sake I came across while on a business trip.
It was intriguing, as it was made entirely from Omachi and Bodaihashiro.
As the bottle was opened, there was a pleasant "pop" sound when the bottle was opened. In the mouth, the juicy sweetness, acidity, and slight bitterness are like Omachi.
I was a bit nervous about "Bodai yeast," but it has a moderate body, so it goes down smoothly.
We served it with pork and mushroom radish as a mealtime sake, and it is a good sake that asserts itself while taking advantage of the deliciousness of the dish.
Rice / Polishing ratio : Omachi / 65
Alcohol percentage: 14
Sake Degree: 5.0 (slightly dry)
Acidity / Amino acidity : 1.40 / 1.30
Taste & Aroma
The first sip was chilled in a refrigerator. The top aroma is mild, but fruity like melon. In the mouth, it is slightly spicy, but overall it is calm and has a subtle umami flavor. When swallowed, it also has a bitter taste and a slightly complex aftertaste. At this point, the sake has umami and a bitter aftertaste, but the spiciness/sweetness and gravity are normal, and I thought it was a sake without much character.
However, as it became more lukewarm, it became more distinctive. It was sweet and very fruity on the palate. As it continued in the mouth, it became more umami and complex, and one could enjoy the changes in flavor. The bitterness of the aftertaste was not as strong as when it was cold, and the sharpness was pleasant as it gradually receded.
Matching dishes
This time we paired it with yellowfin tuna sashimi and mapo tofu. It is not a bad match, but the bitterness in the aftertaste is a little noticeable, so it would go well with meat dishes or rich dishes with a lot of salt and oil.
This is the first time for us to serve Gozenshu.
Sake from Mimasaka, a sake brewery.
The first aroma is slightly acidic.
It is slightly dry on the palate with mild acidity and a hint of sweetness from the Bodai yeast.
Maybe it is because of the dryness, but it is more refreshing than Takacho or Sanomorosugi from Nara and has less Bodhi Hashiroshi.
This was delicious in its own way ✨.
At a yakiton restaurant.
The mild mouthfeel continues for a little while. Then the acidity comes through in the aftertaste.
I have been drinking only umakuchi, so it has been a while since I have had something with this kind of mouthfeel.
It may be good for thick yakiton.
Manufactured in August 2024.
Family trip to Sanyo and San-in area.
On the first day, we stayed overnight in Hiruzen. We had a bottle of Mimasaka sake at the inn.
It was delicious, with a dense sweetness.
The higher the temperature, the sweeter it became.
Perhaps it tasted better because I drank it without any expectations.
I served the nigori sake cold after letting it sit for two weeks.
It was worth the wait, and the lees part became very juicy and rich, making it extremely delicious. It has a strong acidity and sweetness, and was delicious on its own without any accompaniments. It has a strong flavor, but it goes well with everything. I think I will repeat it.
Mellow sake. It does not have much of an aroma, but when you put it in your mouth, you can smell the umami that is typical of Gozenshu. The nigori flavor is also present!
Cold for a week after opening. We were lavished with the lees. It is very sweet and sour, concentrated, and can be guzzled by itself. It is very assertive, so it goes well with meat dishes with a strong flavor, and the Yamato simmered whale meat as a side dish was gone in no time. It is reasonably priced, so it is a good idea to have a bottle of this kind of unique sake on hand.
