Gozenshu 1859

This was the most Umami/Earthy of the lineup. The earthiness is expressed in a toasted brioche, hazelnut aroma.  It wasn't off=putting, just very different from any Sake that I have tasted. RM

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. When you hear sweet rice, mochi, and chocolate flavors in the mix with bubblegum, green apple, and Lemonheads™, you know the sake is complex, very deep, and most of all, impactful! "1859" takes you to new Omachi heights that should not be missed, and appeals to sake junkies and big red wine fans. A three-temperature sake that has many personalities, but a complex balance that screams Gozenshu.

-Omachi rice polished to 65%

-Rich and complex

-Medium dry

-15% ABV

-Tsuji Honten located in Okayama, Japan est. 1804

A rich, complex nutty and slightly sweet profile. Offers an aroma of sweet rice and toasted hazelnut, and a slight sparkle that imparts a sense of freshness.

Brewed with an heirloom sake rice (discovered in 1859) and using an ancient method called "bodaimoto".  A brewing method they re-discovered in the '80s.

Get it HERE