Gozenshu Bodaimoto Junmai 1859 (720ml)
RICH & LAYERED
This incredibly complex sake is crafted by Maiko Tsuji, one of the few women to hold the title of Master Brewer, at the Tsuji Honten brewery in Okayama Prefecture. She uses Omachi rice and the ancient Bodaimoto method to produce a sophisticated sake with immense depth and balance. The sake is medium bodied with layers of pear, mango, lemon, coconut, cocoa, green apple, sweet rice, mochi, custard, and baking spices. Pair with a ribeye steak, venison, game bird, or oily fish.
Recommended Serving Temperature:
40°-50°F or 65°-75°F
Gozenshu Bodaimoto Junmai 1859 (720ml)
RICH & LAYERED
This incredibly complex sake is crafted by Maiko Tsuji, one of the few women to hold the title of Master Brewer, at the Tsuji Honten brewery in Okayama Prefecture. She uses Omachi rice and the ancient Bodaimoto method to produce a sophisticated sake with immense depth and balance. The sake is medium bodied with layers of pear, mango, lemon, coconut, cocoa, green apple, sweet rice, mochi, custard, and baking spices. Pair with a ribeye steak, venison, game bird, or oily fish.
Recommended Serving Temperature:
40°-50°F or 65°-75°F
Product Information
Product Information
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Shipping & Returns
Description
RICH & LAYERED
This incredibly complex sake is crafted by Maiko Tsuji, one of the few women to hold the title of Master Brewer, at the Tsuji Honten brewery in Okayama Prefecture. She uses Omachi rice and the ancient Bodaimoto method to produce a sophisticated sake with immense depth and balance. The sake is medium bodied with layers of pear, mango, lemon, coconut, cocoa, green apple, sweet rice, mochi, custard, and baking spices. Pair with a ribeye steak, venison, game bird, or oily fish.
Recommended Serving Temperature:
40°-50°F or 65°-75°F
