Gozenshu - A new generation revives the old ways

 Gozenshu has one of the youngest teams in the sake industry with Tsuji Soichiro the Kuramoto (president) and his sister Maiko (head toji) taking the reins of the operation by necessity when they were young. They decided to bring back the ancient ‘Bodaimoto’ method which pre dates the best known old method ‘kimoto’ by at least 500 years. Made traditionally by monks …

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Toji Maiko with her team working the koji rice

 
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Gozenshu Junmai ‘Manetsu’

Brewery: Gozenshu
Region: Okayama
Class: Junmai
Alcohol: 15.5%
Rice: rice from Okayama
RPR: 60%
SMV: +5
Serve: Cold & Hot

 
 
 
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Gozenshu Junmai ‘Biroku’

Brewery: Gozenshu
Region: Okayama
Class: Junmai
Alcohol: 15.5%
Rice: Yamadanishiki
RPR: 70%
SMV: +4.5
Serve: Cold & Warm

 
 
 
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Gozenshu Junmai ‘Mimasaka’

Brewery: Gozenshu
Region: Okayama
Class: Junmai
Alcohol: 14.5%
Rice: Omachi
RPR: 65%
SMV: +5
Serve: Cold & Warm

 
 
 
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Gozenshu Bodaimoto Nigori Hiire

Brewery: Gozenshu
Region: Okayama
Class: Junmai Nigori
Alcohol: 17.5%
Rice: Omachi
RPR: 65%
SMV: -6
Serve: Cold

 
 
 
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Gozenshu 9 Regular

Brewery: Gozenshu
Region: Okayama
Class: Junmai
Alcohol: 15.5%
Rice: Omachi
RPR: 65%
SMV: +5
Serve: Cold or Warm

 
 
 
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Gozenshu Junmai Ginjo ‘Nyoisan’

Brewery: Gozenshu
Region: Okayama
Class: Junmai Ginjo
Alcohol: 15.5%
Rice: Yamadanishiki
RPR: 55%
SMV: +3
Serve: Cold

 
 
 
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Gozenshu Junmai Daiginjo ‘Kei’

Brewery: Gozenshu
Region: Okayama
Class: Junmai Daiginjo
Alcohol: 16.5%
Rice: Omachi
RPR: 50%
SMV: +5
Serve: Cold

 
 
 
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Gozenshu Junmai Ginjo Akihikari 50 Muroka Nama Genshu

Brewery: Gozenshu
Region: Okayama
Class: Junmai Ginjo Muroka Nama Genshu
Alcohol: 15.5%
Rice: Akihikari
RPR: 50%
SMV: +4
Serve: Cold

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