It has a sourness that is typical of Bodhi yeast with a lingering dryness. 1859 is the year Omachi was discovered, and it shows the spirit of the Omachi brewery.
A light nigori sake with a sour aroma and soft mouthfeel. Tsuji Honten has revived the Bodeshi yeast, which seems to be a good match with Omachi rice unique to Okayama. The next day, it was more sour.
Tsuji Honten
Gozenshu 1859 Dry
This brewery is located in Maniwa City, Okayama Prefecture.
Omachi rice produced in Okayama prefecture is polished to 65%.
Brewed with Kyokai 14 yeast.
Gentle and fruity aroma, beautiful rice flavor, sharp and clean finish.
and a sharp, clean finish.
#Japanese Sake