{"title":"Gozenshu","description":null,"products":[{"product_id":"gozenshu-bodaimoto","title":"Gozenshu Bodaimoto Nigori","description":"\u003cp\u003eA wild and evolving sake that shifts from crisp and herbal on release, to umami-rich, cheesy and spicy over time. The current bottling is getting into wild and moody territory, with notes of clove, fresh ricotta, sasparilla, yogurt, pancetta and spiced ghee. With such evolving complexity, it's no wonder I turn to it for unique pairings year-round. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLittle known by even the geekiest sake aficionados, Gozenshu's relationship with bodaimoto method is one of a kind. They prepare their bodaimoto starter-- an ancient fermentation starter originally invented by monks in Nara-- by infusing koji rice into water using a cloth bag, almost like tea. This is versus using the traditional raw rice, which makes the starter more sour and acetic. In addition, Gozenshu was the first brewery to rediscover and resurrect the bodaimoto method in the modern age. It was only by chance when a relative of the family, a London-based antiquities dealer, came across an old brewing book. This book included a recipe for the (then unknown) bodaimoto method, which led Gozenshu's toji on a quest to reproduce, and eventually evolve, this style of sake. Unpopular at first, bodaimoto is now a cornerstone of modern taste and has inspired dozens of other breweries to attempt the ancient method.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle and production\u003c\/strong\u003e\u003cbr\u003eThere are three unique methods of production that make this sake what it is, and to understand it, you have to know what those methods are.\u003c\/p\u003e\n\u003cp\u003e1) First is the \u003cstrong\u003ebodaimoto\u003c\/strong\u003e fermentation starter method. While the vast majority of sake starters are acidified with pure lactic acid (called the sojuko method), a bodaimoto starter is a mix of water, uncooked rice and\/or cooked rice, left to turn sour. Ambient lactic acid bacteria (along with a bunch of other random buggies) do their business, generate lactic acid, and eventually create a sour environment safe for sake yeast. This wild starter tends to be wild, funky, yogurt-y and fruity. Gozenshu's proprietary bodaimoto method is a variation on this, designed to produce a softer, less sour sake (but no less complex).\u003cbr\u003e  \u003cbr\u003e2) Second is the use of \u003cstrong\u003eomachi\u003c\/strong\u003e rice, an heirloom varietal known for its earthy, herbal, rustic and full-flavored profile, well suited to junmai. \u003cbr\u003e\u003cbr\u003e3) Last is coarse filtration, making it an \u003cstrong\u003eusunigori\u003c\/strong\u003e: a lightly cloudy nigori. When the fermenting mash, essentially a loose porridge, is filtered, it passes through a coarse mesh, letting some particulate get through. The result is an usunigori, which adds texture, expedites aging\/maturation, and enhances the flavor of the rice.\u003cbr\u003e\u003c\/p\u003e","brand":"RNDC","offers":[{"title":"720ml","offer_id":40935793131676,"sku":"","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/Gozenshu.png?v=1699567228"},{"product_id":"gozenshu-bodaimoto-junmai-1859","title":"Gozenshu Omachi Bodaimoto Junmai \"1859\"","description":"\u003cp\u003e1859 is Gozenshu's new brand dedicated to the exploration of Okayama’s heirloom rice, Omachi. Omachi is\u003cspan data-mce-fragment=\"1\"\u003e known for its earthy, herbal, rustic and deep flavor profile, well suited to junmai. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e1859, named for the year of Omachi's discovery, is brewed with the original \"Gozenshu bodaimoto method.\" This method produces sake that is rich, mild, and only subtly lactic, with moderate acidity. 1859 has undergone roka (secondary charcoal filtration) and mizuwari (balancing with water) to produce an approachable, mellow, satisfying and hugely enjoyable brew. Less wild than its nigori cousin, but oh-so-gorgeous and dialed in with incredibly satisfying weight, soft roundness, and depth.\u003c\/p\u003e\n\u003cp\u003e1859 has ripe \u0026amp; rounded flavours of green banana, guava, brown sugar, yogurt \u0026amp; sweet steamed rice. A beautifully long finish tapers off into spicy, fruity, mellow sweetness.\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"RNDC","offers":[{"title":"720ml","offer_id":42877844914332,"sku":"","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0590\/4075\/9964\/files\/1859.png?v=1702481989"}],"url":"https:\/\/sunflowersake.com\/collections\/gozenshu.oembed","provider":"Sunflower Sake","version":"1.0","type":"link"}