This sake is zesty, with a lively flavour and has a slightly chewy texture. The ancient 'bodaimoto' method, which uses raw rice and natural yeast and lactic acid, has been used to make this sake, which tends to yield a slightly earthier and sourer sake. It has a fresh fragrance and the palate has notes of zesty lemon, passion fruit and pepper.

Gozenshu Brewery (aka Tsuji Honten Co.) was founded in 1804 in Okayama (southern Japan) by Yahei Tsuji, originally a merchant who ventured into brewing business. Located halfway between Hiroshima and Osaka, Okayama is a hotbed of sake production, with many breweries now in action. However Gozenshu was one of the first. The brewery is in the town of Katsuyama, which is located in the region of Mimasaka (an old name for the northern Okayama) which had been long known as “Umasake no Kuni” (literally translated as “the country of fine brew”.) With its chilly climate coupled with fine ground water and good sake rice, Katsuyama bears an ideal environment for sake-making. Indeed, such regional benefits helped form Gozenshu’s motto: “Being responsible for making the finest sake with locally-sourced rice, water and true local craftsmanship.” Over generations, the philosophy has always inspired the brewers to strive for making the best sake without any compromise. Gozenshu’s sake embodies a clear-cut taste, contrary to the sake produced in the southern part of Okayama. While the sake in the south tastes relatively sweet, Gozenshu’s is zesty and fresh. In the recent years, the brewing is led by Okayama’s first female master brewer Maiko Tsuji (7th generation of the family) who inherited the position in 2007. With Tsuji steering her team of young brewers, Gozenshu Brewery has been revitalised and continues to dedicate itself in the artistry of sake-making!