Saké Gozenshu Kijoshu Nama

In accordance with the established theory of the paradox of creativity, Tsuji Honten House feels that the variety of flavors of GOZENSHU expanded after these two elements became clear restrictions, representative of their brewing policy.
This sake is a “Nama” type kijoshu, that is to say unpasteurized.
“Kijoshu” is a special sake in which part of the brewing water is replaced with sake. Sake is generally made from three main ingredients: rice, rice koji (malted rice), and water. For sake brewing, each ingredient is divided into three and added separately in stages to create the starting wort that allows fermentation. Pour in the kijoshu, add 2/3 water and 1/3 sake. 
The addition of sake slows down the action of yeast and therefore the breakdown of rice sugar. The result is a sake richer in sugar and softer in the mouth.
The more we reduce the proportion of water replaced by sake, the sweeter the final sake will be.

The sake added during brewing here is freshly pressed Bodaimoto Junmai genshu (15%) ( genshu literally means “cask strength” and refers to sake that has not been diluted. No distilled water is added to lower the alcohol content).  It has the same lightness and acidity as Bodaimoto, with the added precision and density of Junmai genshu.