Gozenshu

Gozenshu 1859, a sake that marks the transition in the manufacture of sake by the Tsuji Honten house. Being creative and innovative is essential to meet the needs of the times.

This Gonzehsu sake, made from 50% polished Tougai Omachi rice, has a distinct sweetness and ginjo aroma. Freshness and elegance on the palate will certainly be appreciated by many.

Tsuji was able to brew a Gozenshu sake Kijoshu with a mellow sweetness and a clear mouthfeel typical of the Bodaimoto processing method.

The Gen denomination refers to the Genroku era, late seventeenth century, when Katsuyama House established and began to produce this style of sake.

Gozenshu is a fermented rice wine, the very best for the Nihon Shu, only reserved for the Lords of feudal Japan. Den means tradition.

This cuvee of Gozenshu sake is the unpasteurized version of Gozenshu 1859. Bodaimoto processing method has been improved.

“Nyoisan” is the name given to the mountain that stands behind the Tsuji brewery. Nyoisan is made from locally produced Yamadanishiki rice that is 55% polished. It is a reflection of the true Bitchu know-how highlighting the mastery of Ginjo brewing.

This sake was created by delicate method based on new thinking to present extremely pure and tasty sake which never existed.

Gozenshu “Bodaimoto Nigori” Hi ire sake offers a unique experience on the palate: acidity and velvety reminiscent of yogurt, rich palate, lovely sweetness, smoothness then on the nose herbaceous notes, apple, wild herbs, coconut.

This sake was awarded by the silver medal at the prestigious International Wine Challenge. Setting the standard of excellence, Gozenshu Junmai Daiginjo “Kei” is made from the finest Omachi rice, sumptuously polished at 50%. The pure taste of rice and the aroma make it a very special sake.

The origin of the name “Ho-o” refers to a legendary bird like the phoenix. “Ho-o” is made from the finest Yamadanishiki rice, richly polished at 40%.