Ingredients :
60 % water, 31.20 % Hyôgo yamadanishiki AAA rice , 8.80% kôji-rice.
Packaging :
dark coloured glass bottle ( colour of the armour of Lord Date Masamune ( XVIIth century) of the Kingdom of the present day Miyagi prefecture, Sendaï region.
Net volume : 720 ml
Alcohol volume : 16 %
Polishing rate:
35 % ( only the heart of the grain remains, 65 % removed through polishing)
Acidity : 1,5
Rice variety: Yamada Nishiki AAA
Filtering : centrifugal
Storage : refrigerate
Ideal tasting temperature : 8 to 12°C
Advice : drink within 3 days of opening
Opening :
before opening turn the bottle 180° ( head to tail) 2 or 3 times. The rice starch saccharification generates glucose which is more dense than the rest of the liquid. The glucose is at the bottom of the bottle and this rotation helps it to spread uniformly throughout the bottle.
Service : preferably in a white wine glass
TOO MUCH ALCOHOL IS BAD FOR HEALTH. ENJOY RESPONSIBLY. DRINKING EVEN SMALL QUANTITIES OF ALCOHOL DURING PREGNANCY CAN HAVE SERIOUS CONSEQUENCES ON THE CHILD'S HEALTH. IT IS FORBIDDEN TO SELL ALCOHOL TO UNDER 18s.
Gozenshu is a fermented rice wine, the top of the tops for the Nihon Shu, reserved only for the Lords of feudal Japan. It is the very 'essence' of Nihon shu, representing only 8 % of the must placed in the extractor. It is both light and strong, with a character of its own.
Very pale yellow in colour. The nose captures your attention immediatley. The aroma is subtle and discreet and the first nose very fresh. You'll distinguish very floral notes (lily of the valley), granny-smith accents (the freshness of a green apple when we bite into it), sometimes pineapple, green aniseed, even citrus fruit, and notes seemingly of straw. The nose is strong, concentrated with marked aromatic sources. Quite mineral, salty, close to Meursault.
We like its strength and the 2 to3 minutes the aromas stay in the mouth, the intensity, the developing strength (phenominal without an increase in alcohol), the wild berry notes, the great richness, the perfect balance, the surprising harmony, the great purity, the delicate texture, the very pleasant acidity, the very fine bitterness, sometimes a touch of plum brandy, a superb fluidity.
This Gozenshu is more manly.
Dilute Gozenshu Akatsuki with Champagne ( 20 % Akatsuki + 80 % Champagne ) for an absolutley surprising result : the Champagne takes on the taste and the aroma of a vintage Champagne! It is almost impossible to detect the Gozenshu Akatsuki presence.
For connaisseurs of Japanese gastronomy, you can even dip your hands in Gozenshu Akatsuki and make your onigiri (rice balls) immediately filling them with a divine perfume.
You can also soak a cloth in this divine nectar and cover a superb rib of beef for 72 heures with it then cook it rare very gently.
Another surprising suggestion, empty the water from an oyster and pour in a measure of Akatsuki. Rinse your mouth with the Gozenshu and taste immediately. A perfect combination, the sea taste of the oyster and the taste of the Gozenshu stay in the mouth for a surprising length of time, extremely pleasant and balanced.
