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Gozenshu “Bodaimoto” Nigori
Gozenshu “Bodaimoto” Nigori front label
Gozenshu “Bodaimoto” Nigori Thumbnail
Gozenshu “Bodaimoto” Nigori front label Thumbnail

Gozenshu “Bodaimoto” Nigori

Okayama prefecture

$42.00 
$39.90 member price
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The product of patience

The name “Bodaimoto” comes from the process originally used by monks at Shoryakuji Temple. Using this ancient process is a privilege, and they’ve superbly balanced the acidity, umami, and layered texture in the resulting sake using Omachi rice. This nigori’s rich, sweet flavor is abound in fresh apple and a dappling of bitterness all delivered with a silken texture that can turn anyone into a nigori lover.

Characteristics

Brand Gozenshu
Brewery Tsuji Honten
Category Junmai
Subcategory Nigori
Taste Profile Rich & Dry
Rice variety Omachi
Yeast variety Association No. 9
Alcohol 17.00%
RPR ? 65%
SMV ? -6
Acidity ? 2.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Gozenshu “Bodaimoto” Nigori is cold (40-60°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Gozenshu “Bodaimoto” Nigori - Okayama prefecture

Gozenshu is made in Okayama prefecture in the Chugoku region.

Taste Metrics

Tasting Notes

  • Apple

    Apple

  • Sweet Rice

    Sweet Rice

Recommended Pairing

  • Cheese

    Cheese

  • Seafood

    Seafood

  • Meat

    Meat

Tsuji Honten

Located in Northern Okayama, Tsuji Honten is situated in a chilly climate near crystalline waters and bountiful rice fields — the perfect spot for brewing up delicious sake. The brewers take pride in the tradition and culture of the land they come from, so they brew a majority of their sake using Omachi rice — the oldest sake rice strain — and all their rice comes directly from Okayama prefecture. They aren’t afraid of the new; in fact, they strive to match classic with modern and give us the best of both with each bottle they produce.

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