Brewery History
Tsuji Honten, was founded in 1804 in Katsuyama, Okayama by Yahei Tsuji, have history that trace back to the Edo Period. The brewery has long been recognised for its commitment to high quality sake, crafted using only the traditional bodaimoto method. Gozenshu sake is brewed using 100% locally grown Omachi sake rice, native to the Okayama region and also one of the few heirloom sake rice strains still widely used in sake brewing today. Along with the finest ground water from the stream of Asahi River that flows alongside Katsuyama.
Currently led by toji (master brewer) Maiko Tsuji, one of a handful of female toji in Japan. All of Gozenshu sake is brewed using the ancient bodaimoto brewing style, which traces back to the Shoryaku-ji temple on the mountain of Bodaisen in Nara Prefecture 500 years ago. Bodaimoto, predating even the kimoto and yamahai brewing style and is regarded as the precursor to any natural fermentation process. The bodaimoto method differs significantly from kimoto and yamahai, as it introduces an additional step in the brewing process. Using uncooked rice mixed with water until sufficient lactic acid level are present, producing a lactic acid water called soyashi-mizu. Bodaimoto while similar to kimoto brewing style, results in a sake with much deeper, richer flavours with a smooth finish.
Regionality
The region's chilly climate coupled with fine ground water and good sake rice, Katsuyama bears an ideal environment for sake making. This gift from mother nature has helped form Gozenshu’s brewing philosophy: “Being responsible for making the finest sake with locally-sourced rice, water and true local craftsmanship.” For over generations, it has always inspired them to strive for making the best sake without any compromise.
