DETAILS
| Grade |
|
||||
| Polishing Ratio | 40% | ||||
| Rice Type |
Omachi |
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|
|
16.0% | ||||
| Prefecture |
Okayama |
||||
| Brewery | Tsuji Honten | ||||
SAKE SWEETNESS
DESCRIPTION
This bottle is filled with the dreams for the future of Gozenshu and Okayama.
In 2019, the "Tokujo Omachi Project" was launched to promote both Omachi rice, a premium sake rice grown primarily in Okayama Prefecture, and local Okayama craft. For more than 200 years, Gozenshu has pursued our sake brewing values, "Brewing rooted in local ingredients, climate, and skill" to reach new levels. We are finally releasing a sake that captures this never-ending quest in a single point in time, in 2020.
Read all about the story behind this sake here.
https://theartofsake.com/blogs/news/sake-spotlight-gozenshu-tokuto-omachi-2-2
SOMMELIER'S NOTES
Bodaimoto is an age old method pre-dating even the Kimoto method, It was recreated by a group of young brewers trying to reinvent the ancient styles of sake making. Gozenshu has promised to use only Omachi rice to brew sake by 2022.