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      Gozenshu Sake Kijoshu Hiire
      Gozenshu Sake Kijoshu Hiire

      Gozenshu Sake Kijoshu Hiire

      Ref : NISTSU12

      €39.00
      Tax Included

      Kijoshu” is a special sake in which part of the brewing water is replaced by sake. Sake is generally made from three main ingredients: rice, rice koji (malted rice) and water.

      To brew sake, each ingredient is divided into three and added separately in stages to create the starting wort for fermentation. For kijoshu, 2/3 water and 1/3 sake are added.

      Addition of sake slows down yeasts action and thus rice sugar decomposition.

      Result is a sake with a higher sugar content and a smoother mouthfeel. The less water replaced by sake, the sweeter the final sake.

      Quantity :
      In Stock

      Tsuji Brewery was able to brew a Kijoshu Gozenshu sake with mellow sweetness and Bodaimoto tank foot method clear typical mouthfeel. Paradoxically, aim was not to make a dessert sake, but a sake particularly suited to being served with foie gras and game dishes.

      This Kijoshu was tried for the first time during the 2019-2020 season. During that brewing season, tôji used cold-stored Bodaimoto junmaishu as a substitute for brewing water. This time, he used freshly pressed Bodaimoto junmaishu before brewing Kijoshu, continuing previous brew fresh nuances.

      This Kijoshu has capacity to withstand long-term ageing, and could hold some very nice surprises after a few years' cellaring. Main aroma is lactic, with yoghurt dominating and candied accents. Palate is opulent, with caramel, tarte tatin, caramelized fruit and fresh acidity.

      Our perfect pairings: this sake goes well with game dishes (duck, woodcock, partridge, venison), pan-fried foies gras or terrines, pâtés with character, chocolate desserts, pan-fried fruit (banana, pineapple, mango, ripe apples...).

      NISTSU12

      Data sheet

      Origin
      Okayama, Japan
      Brewery
      TSUJI HONTEN
      Capacity
      720 ml net
      Packaging
      dark bronze bottle
      Ingredients
      omachi rice, sake, malted rice
      Volume of pure alcohol
      15%
      Rice polishing ratio "seimaï-buai"
      65%
      Kobo/yeast/Kyokai
      9
      Acidity
      2.0
      Filtering
      Yabuta. Yabuta filter press is a compressed air system with a horizontal style originally developed by the YABUTA company. Yabuta filter press features superior filtration and dehydration. This system creates no damage to the filtered liquid.
      Appearance
      yellowish
      Palate
      mellow
      Idéal tasting temperature
      +8°C to +10°C or warm +38°C to +40°C
      Service
      white wine glass
      Category
      Bodaimoto Kijoshu
      Sake counter value (SMV)
      -20
      Recommandation
      ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. ALCOHOLIC BEVERAGES CONSUMPTION DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR CHILD'S HEALTH. ALCOHOL SALE IS FORBIDDEN TO MINORS UNDER THE AGE OF 18.
      Excise category
      W200
      Classification
      Bodaimoto Kijoshu
      TSUJI HONTEN TSUJI HONTEN

      Katsuyama is located in the Mimasaka region (old name for northern Okayama), long known as "Umasake no Kuni" (literally translated as "the land of beautiful sake"). With its cold climate coupled with fine groundwater and good rice for sake, Katsuyama provides an ideal environment for making sake. Indeed, these regional advantages have helped forge Gozenshu's motto: "Be responsible for making the best sake with local rice, water and genuine local craftsmanship." Over the generations, the philosophy has always inspired brewers to strive to make the best sake without any compromise. Gozenshu sake embodies a clean taste unlike the sake produced in the southern part of Okayama. While southern sake tastes relatively sweet, the crisp taste of Gozenshu is what local drinkers have been asking for, in large part because of the cold winters they have to endure. At Gozenshu, they have been eager to make junmai sake for over four decades, long before the recent junmai fashion emerged. It's safe to say that junmai makes up about 70% of all of their products. In recent years, the brewing has been run by Okayama's first female Tôji, Master Brewer, Maiko Tsuji (7th generation of the family) who inherited the post from her mentor Takumi Harada after his death in 2007 (Japan does not have to date that 20 Tôji women out of 1200 Tôji). Harada was a fine master, famous, who had worked for Gozenshu for over 40 years. With Tsuji at the helm of his team of young brewers, Gozenshu Brewery has been revitalized and continues to dedicate itself to the art of sake making. The Tsuji family was also keen to pursue cultural activities during the Meiji and Showa periods. Since the heads of households at the time were so-called culture lovers, their brewery was visited by famous artists and writers such as Tekkan and Akiko Yosano (author / poet), Saishu Onoe (poet / chirographer), Hekidoto Kawahigashi (poet / essayist) to name a few. Separately, a giant of Japanese literature, Junichiro Tanizaki (also passionate about sake) wrote one of his major novels, The Makioka Sisters, while he was evacuated to Katsuyama during World War II. His temporary residence remains to this day and continues to attract visitors to the city. In the recent past, the list of those who have affectionately visited this brewery includes Tatsuya Naramoto (historian), Yasaburo Ikeda (scholar), Kiyoshi Atsumi (actor) and Rokusuke Ei (lyricist). “Cultural exchange through the best sake” is precisely what the story of Gozenshu consists of. Everything was made possible thanks to the sincere dedication of their ancestors who conveyed the true art of sake making and its culture.
      Finally, it is necessary to remember two major points concerning the Tsuji family: they are at the origin of the rebirth of the Bodaimoto method for the preparation of the starter and Tsuji Honten will be in the coming months the only brewery not to be only make nihonshu from one and the same rice, the omachi. The Bodaimoto method had disappeared 4 centuries ago with the advent of the Kimoto method. In the days of the Bodaïmoto method, sake brewers made their patties all year round, which frequently negatively impacted the stability of the sake. The Kimoto method has favored the manufacture of sake in winter, thus guaranteeing very good stability to the brewed drink. The Bodaimoto Method was rediscovered in 1980, in an ancient Japanese book, "Nihon Sankaimeisan Zue" (Japanese Sake Making Method) unearthed in England by antique dealer Mike Deen, uncle by marriage of the current President of Tsuji Honten.

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