Ingredients :
46 % Yamasake n°4 rice (Hyôgo prefecture polished to 50 % ), 41 % water, 13.0 % 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:
50 % ( only the heart of the grain remains, 50 % removed through polishing)
Acidity : 2,5
Rice variety: Yamasake n°4
Filtering : natural
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.
Gozenshu Gen is pale straw coloures with a cloudy appearance.
The notes are initially those of steam cooked rice then stroger aromas appear of candied pears, pear compote (pear seed), honey notes, all with an incredible freshness. The nose is very "spumante" and gives the impression that the mouth with pearl.
The mouth is mellow, sweet with a touch of Chenin de Loire, late wine harvests; impression of a sweet demi-sec, of pear compote or pie, with light salted butter caramel accents.
We suggest drinking this Gozenshu with blue-veined cheese (roquefort, fourme d’Ambert ) or ideally with pear compote on flaky pastry and a zest of lemon or yuzu marmelade ( as a contrast, the fat answers the acid ).
