Gozenshu Brewery was founded in 1804 by a family of textile merchants. Located in upper Okayama, a sub-region known as “the country of fine brew,” the land naturally provides excellent sake rice and ground water. The motto of Gozenshu Brewery is “being responsible for making the finest sake with locally sourced rice, water and true local craftmanship”. Since 2007, all of their sake has been made by Maiko Tsuji, the first woman Toji (brewmaster) in the prefecture.
Gozenshu Brewery has long held a focus on junmai styles of sake (as opposed to honjozo, or sake with brewer’s alcohol added). This is due in part to the high-quality omachi rice grown locally in Okayama. Omachi stalks are very tall, and yield large, soft rice grains. It is one of the few heirloom rice varietals left in Japan, and produces a particularly rich and round taste. This plays very well with the natural profile of junmai sakes, which tend to have a richer mouthfeel and naturally lend themselves to the character of omachi rice. Over 50% of the brewery’s production is omachi, something that is quite rare as it is a very cumbersome and fickle (yet rewarding) variety to work with.
Sell Sheets
Mimasaka Junmai
Bodaimoto Nigori
Bodiamoto Junmai “9”