Brewery History
Tsuji Honten, a brewery located in Okayama, have history that trace back to the Edo Period. The brewery has long been recognised for its commitment to high quality sake, crafted using traditional methods. Tsuji Honten’s sake has been enjoyed by Japan’s aristocracy and is known for its attention to details and deep respect for the brewing process. The brand name ‘Gozenshu’ translates to ‘royal sake,’ reflects the refined nature of its brews.
A key feature of Gozenshu is the use of the ancient Botaimoto brewing style, which traces back to the Shorakuji temple on the mountain of Bodaisen in Nara Prefecture 500 years ago. This method, predating even the kimoto and yamahai techniques, is regarded as teh precursor to any natural fermentation process. The Bodaimoto method differs significantly from kimoto and yamahai, as it introduces an additional step: uncooked rice is mixed with water until sufficient lactic acid level are present, producing a lactic acid water called soyashimizu. Bodaimoto while similar to kimoto methods, it results in a sake with much deeper, richer flavours with a smooth finish.
Regionality
Tsuji Honten, located in Okayama Prefecture, benefits from the region’s mild climate, creating ideal condition for rice cultivation. The fertile soil and abundant sunlight help produce high-quality rice essential for crafting premium sake.
Okayama is also known for its pure water sources, which are key to brewing sake. The soft, clean water enhances the delicate flavours of Tsuji Honten’s brews. This combination of excellent rice, pristine water, and traditional brewing methods, such as the ancient Botaimoto technique, give Tsuji Honten’s sake a distinct and unique profile.
