Gozenshu Omachi Bodaimoto 1859 Sake
Gozenshu Omachi Bodaimoto 1859 Sake
The nose on this very important bottle of sake is a crafty collection of pear, mango, lemon peel, pineapple, and a hint of savory cocoa and rice aromas. Made by Maiko Tsuji, a female master brewer who wanted to honor the Omachi rice varietal (discovered in 1859) by using the traditional Bodaimoto method of sake making. Behold, a sake that is superbly flavorful and has a very unique body and drinking texture. This is a perfect sip-shapeshifting® sake that starts one way, and finishes another.
Medium bodied, there is a tight and crisp acidity play upfront that morphs into a rich and savory finish, with hints of mulled berry and oatmeal. Look for custard cream, peach, apple, White Rabbit Creamy Candy™, white chocolate, and coconut flavors with a burnt rice finish.
1859 is Gozenshu's new brand dedicated to the exploration of Okayama’s heirloom rice, Omachi. Omachi is known for its earthy, herbal, rustic and deep flavor profile, well suited to junmai.
1859, named for the year of Omachi's discovery, is brewed with the original "Gozenshu bodaimoto method." This method produces sake that is rich, mild, and only subtly lactic, with moderate acidity. 1859 has undergone roka (secondary charcoal filtration) and mizuwari (balancing with water) to produce an approachable, mellow, satisfying and hugely enjoyable brew. Less wild than its nigori cousin, but oh-so-gorgeous and dialed in with incredibly satisfying weight, soft roundness, and depth.
1859 has ripe & rounded flavours of green banana, guava, brown sugar, yogurt & sweet steamed rice. A beautifully long finish tapers off into spicy, fruity, mellow sweetness.
Original: $34.87
-70%$34.87
$10.46Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Gozenshu Omachi Bodaimoto 1859 Sake
The nose on this very important bottle of sake is a crafty collection of pear, mango, lemon peel, pineapple, and a hint of savory cocoa and rice aromas. Made by Maiko Tsuji, a female master brewer who wanted to honor the Omachi rice varietal (discovered in 1859) by using the traditional Bodaimoto method of sake making. Behold, a sake that is superbly flavorful and has a very unique body and drinking texture. This is a perfect sip-shapeshifting® sake that starts one way, and finishes another.
Medium bodied, there is a tight and crisp acidity play upfront that morphs into a rich and savory finish, with hints of mulled berry and oatmeal. Look for custard cream, peach, apple, White Rabbit Creamy Candy™, white chocolate, and coconut flavors with a burnt rice finish.
1859 is Gozenshu's new brand dedicated to the exploration of Okayama’s heirloom rice, Omachi. Omachi is known for its earthy, herbal, rustic and deep flavor profile, well suited to junmai.
1859, named for the year of Omachi's discovery, is brewed with the original "Gozenshu bodaimoto method." This method produces sake that is rich, mild, and only subtly lactic, with moderate acidity. 1859 has undergone roka (secondary charcoal filtration) and mizuwari (balancing with water) to produce an approachable, mellow, satisfying and hugely enjoyable brew. Less wild than its nigori cousin, but oh-so-gorgeous and dialed in with incredibly satisfying weight, soft roundness, and depth.
1859 has ripe & rounded flavours of green banana, guava, brown sugar, yogurt & sweet steamed rice. A beautifully long finish tapers off into spicy, fruity, mellow sweetness.
