Gozenshu Junmai
Bodaimoto Nigori
Sake Nama

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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Nigori-shu style
Nigori-shu is made by filtering the fermented mash through a coarse cloth, leaving the lees behind.
This lees is the yeast and fine rice malt that remains dissolved, and is the source of the mellow aroma, taste, and texture unique to nigorizake.

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FEATURE OF THE TASTE
This method is based on soyashi water, which contains plenty of natural lactic acid, resulting in a sour and crisp taste.
Freshness takes precedence in new sake, and it may feel a little dry.
As it matures, the richness and sweetness increase, and it changes to a chewy and deep flavor.

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RECOMEND TEMPERATURE

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FOOD PAIRING
Gratin, cod milt with ponzu sauce, flounder sashimi, etc…

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SPEC
Style: Nama zake, Nigori shu
Rice: Omachi
Rice Polishing: 65%
Alc: 17%
SMV: -6
Temperature: Cold
Region: Okayama
Volume: 720ml