This is the first release of Gozenshu's new range, the 1859 series, named after the year Omachi rice was discovered. This is a Bodaimoto sake that is a Junmai, Muroka Nama Genshu.
Prototype has bold fruit flavours, pear, lychees, raspberries, apricots, and a hint of jackfruit. It starts off easy on the palate and then turns dry, rich and dense as the lactic acid kicks in. It also has hints of its Omachi roots, with white pepper and other herbal notes on the finish.
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.
Syrupy texture and sweeter than its pasteurised version. But balanced acidity for more drinkability. Great for ppl new to sake.
the Omachi-ness came out quite nicely
Appearance: Clear, pale, lemon-green appearance with high viscosity observed. Nose: Sake has clean nose, with medium (+) intensity in aroma, in notes of Ginjo (ripe pear), fruity/floral (pomelo, mandarin orange), others (lemon-barley, wood shavings), and cereal/grain (rice-soaked water). Palate: Sake is medium dry, with medium umami and acidity, medium level of perceived alcohol, medium body with creamy texture and medium (+) flavour intensity in notes of Ginjo (ripe pear), fruity/floral (mandarin orange), others (lemon-barley, wood shavings), and cereal/grain (rice-soaked water). Sake has a medium finish length which ends with an aftertaste of bitter-pomelo. Conclusion: The sake was medium sweet when it was first opened a week ago. Over the course of one week refrigerated in 4 degrees celcius, it matured quite nicely to have that added depth and complexity. Or rather, the Omachi-ness came out quite nicely.
Superb nose and flavours. Very distinctive!