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 : 1,4
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.
Soon available
65.78EUR TTC
Gozenshu is a fermented rice wine, the top of the tops for the Nihon Shu, reserved only for the Lords of feudal Japan.
Gozenshu Den is pale yellow in colour, appearing rather cloudy.
The attack is surprising, generous, very round, a great aromatic fineness, very fruity, green aniseed, grated green apple, white peach,lily of the valley notes, with no weakness, with a superb balance and purity. The nose is very much a white wine straight out of the vat, sur lie. We take delight in the acid apple side, the viscocity ( round drops), the colour between white alcohol and young Sancerre. The nose is sometimes Sauvignon, between flower and fruit. The nose is concentrated and harmonious.
At the beginning, middle and end there is never any weakness in the taste, length, an aromatic persistency, a superb balance, superb richness.
No astringency, the sweetness and sourness more pleasant than the acidity.
The fifth taste or "umami" is very rich.
The mouth is fleshy, strong, full. We like the warm side, the balanced acidity, la the light, pleasant bitterness. You can sense a perfect mix with bitterness, fish, citrus fruit, root vegetables, Saint-Jacques scallops, Dublin Bay prawns.
The time in the mouth is disconcerting.
A lot of elegance, fineness, very mineral.
This Gozenshu is very feminine.
You'll appreciate it with oysters or in a more gourmet way as follows: take some very thin slices of San Daniele or Bellota quality Pata Negra ham. Rinse your tongue and mouth with Gozenshu Den then dip a slice of ham generously in the Gozenshu that you will taste immediately. The ham "umami " explodes, the salt arrives pleasantly, the flavours sparkle and grow. The ham becomes milder and the salt covers the tongue and palate with the most delicious sensations !
