Gozenshu Bodaimoto
Kijoshu

BREWERY NAME
Gozenshu Brewery (御前酒蔵元辻本店)
Philosopy:”Brewing with local rice, local water, and local techniques is the starting point of a sake brewery.“

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FEATURE OF THE AROMA
Rice aroma (Omachi)

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KIJOSHU STYLE
Kijoshu is a rich, thick, sweet sake made with sake instead of water.
Using Bodaimoto Junmai sake for brewing in order to pursue the potential of Bodaimoto, and is made using the “Bodaimoto x Bodaimoto” method.
The result is an elegant sweetness and crispness.

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FEATURE OF THE TASTE
It has a good balance with the acid derived from bodai, and you can feel the sharpness in the rich and sweet taste.
We recommend pairing with meat dishes such as liver paste, foie gras, and game meat.

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RECOMEND TEMPERATURE

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FOOD PAIRING
Liver paste, meat, foie gras, game meat etc…

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SPEC
Style: Kijoshu
Rice: Omachi
Rice Polishing: 65%
Alc: 15%
SMV: -24
Temperature: Cold
Region: Okayama
Volume: 720ml