For the 19th theartofsake Sake On-nomi, we are travelling back in time to taste and learn about an ancient sake style, Bodaimoto!
Tsuji Honten who make gozenshu Saké was founded in Okayama in the scenic mountain town of Katsuyama in 1804. It is currently helmed by the Tsuji brother sister team.
Maiko Tsuji, the first woman in Okayama Prefecture, has been brewing sake since 2007, taking over after Mr. Takumi Harada, who was an expert in our store for more than 40 years.
They have a very young brewing team, all under 40 years old. They are committed to using the oldest sakamai, omachi rice, which was discovered in Okayama in 1859. They declared they will be an all omachi brewery by the year 2022.
Tsuji honten are experts when it comes to using omachi. As a young team, it is interesting that they also brewed Saké with one of the rarest and oldest brewing methods, bodaimoto.
This week's selection is all omachi, all bodaimoto, to showcase their skills in using the oldest rice and oldest brewing methods to a modern and progressive effect.
Soichiro Tsuji will be coming in as our guest speaker so feel free to ask him any questions.
Your Sake On-nomi set will include a sake tasting flight of 5 x 70ml bottles and a placemat containing sake tasting notes and Zoom details.
The tasting set will be available at S$38/-. Full Bottle Tasting Set will be available for $288 Original Price $320) you can purchase them here!
The Zoom Live Video Conference for the Sake On-nomi will be held on Wednesday, 20 January 2021. The event will start at 8pm. The room will launch at 7:45pm for networking. To join, please purchase our Tasting Set or Full Bottle Set at our website. If you have any issues, please whatsapp +65 8855 0073.
Please note: the tasting sets will only be sent out during the late afternoon of the event day. We will bottle the samples that day to keep it as fresh as possible.
Gozenshu Junmai 1859 Omachi x Bodaimoto
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 Junmai 1859 Prototype Nama
This is the first release of Gozenshu's new range, the 1859 series, named after the year Omachi rice was discovered. It starts off easy on the palate and then turns dry, rich and dense as the lactic acid kicks in.
GOZENSHU Bodaimoto × Kanzen hakou
There is a method called "Kanzen hakou - complete fermentation," which uses up all the sugar produced by the rice through slow fermentation. Using the bodaimoto process, which is the identity of Gozenshu, we have brewed a fully fermented junmaishu.
GOZENSHU Bodaimoto × Hyouon chozo
The time axis of "ice temperature storage", which is different from the conventional aging process, creates both a thick and luscious taste as well as a lively freshness. This taste, which was not possible in the past.
GOZENSHU Bodaimoto × Kijoshu
This is the final work of the "Omachi Trilogy", a limited edition sake for 3 months in a row, made entirely from "Omachi x Bodaimoto". We think of it as a modern and sublimated "Yasiori no Sake".
We have 5 x 80ml of sample sakes in a tasting flight.
We will be running a Zoom Live Video Conference for the Sake On-nomi on Wednesday, 20th Jan 2021. The event will start at 8pm. The room will launch at 7:45pm for networking. To join, please purchase our Tasting Set at our website.
Meeting details will also be included in the tasting sets together with the Sake Details and Tasting notes.
I was introduced to Gozenshu Omaxhi X bodaimoto Last April and I immediately fell in love with the unique taste of this rice. Even thou it’s usually presented in the Junmai category and seldom in the ginjo class (becuase Omachi rice is soft and difficult to polish down to smaller core) the taste profile surpasses many Ginjo class sakes. It’s bold, aromatic, traditional, progressive and high levels of umami and deliciousness. I am honoured to have met and had a small introduction by the owner of Gozenshu brewery Soichiro Tsuji-san today. One of my top breweries and top sakes to recommend.