Omachi Trilogy - Yeast Version
Alcohol 12
Polishing rice 65
Gozenshu, a sake we have not had much luck with
It is a sake from Okayama, and is made from Omachi, a famous sake produced in Okayama.
It has a strong aroma due to the use of malic acid. It has the sweetness of Omachi, but also the slight complexity of 65% in the aftertaste.
This was the first time for me to try this sake, and I found it to be quite a nice one.
Last week, the Hanshin championship sale was on, and the department store was offering a 10% discount on tasting sale items.
It's been a long time since I've tasted Gozenshu, Okayama sake.
Cold sake.
Salty aroma of plum sour and grain aroma
Gentle umami
Sourness that lingers on the tongue afterwards.
Impression of glamorous Omachi sake rather than full-bodied Omachi sake
Try the Bodhi Hashiroshi drinking comparison.
Unexpectedly refreshing
The banana aroma is very obvious.
The sweetness of Omachi rice is also present, so it is like you want to drink it slowly.
Bodhi yeast yeast with ice storage
Freshness and freshness
Freshness, freshness, freshness, freshness, freshness, sweetness, slight gassiness, modern taste
Omachi from Okayama Prefecture (out of the best rice) 50%, 16%.
Gozenshu 1859 Omachi Bodaimoto Karakuchi
Gozenshu 1859 Omachi Bodaimoto Karakuchi
Rice: 100% Yumachi
Polishing ratio 65
Alcohol 15%.
It has a soft mouthfeel and plays a good supporting role with sashimi. Delicious.
Clean crisp flavor, but has a lingering tangy umami aftertaste.
The sake's sharpness is a good match with the smokiness of iburi Katsuo sashimi
2025/09/13 Tokyo Nerima-ku, Tokyo Kashiwaya
Nice to meet you, Mr. Brewer.
With malic acid yeast and a sake level of -23°, it tastes sweet and sour like green apples. It is perfect to drink in midsummer!
