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Gozenshu “Bodaimoto” Nigori

Gozenshu “Bodaimoto” Nigori

Okayama Prefecture


The product of patience

The name “Bodaimoto” comes from the process originally used by monks at Shoryakuji Temple. Using this ancient process is a privilege, and they’ve superbly balanced the acidity, umami, and layered texture in the resulting sake using Omachi rice. This nigori’s rich, sweet flavor is abound in fresh apple and a dappling of bitterness all delivered with a silken texture that can turn anyone into a nigori lover.


Category Junmai
Subcategory Nigori
Taste Profile Rich & Dry
Alcohol 17.0%
RPR ? 65%
SMV ? -6.0
Acidity ? 2.2
Values listed are at the time of production.

Serving Temperature

Gozenshu “Bodaimoto” Nigori - best serving temperature
  • Recommended
  • Not Recommended


Gozenshu “Bodaimoto” Nigori - Okayama Prefecture

Gozenshu is brewed in Okayama Prefecture in the Chugoku region.

Taste Metrics

Gozenshu “Bodaimoto” Nigori - taste metrics

Tasting Notes

  • Apple |
  • Sweet Rice
  • Testing Notes 1
  • Testing Notes 2

Recommended Pairing

  • Recommended Pairing 1
  • Recommended Pairing 2
  • Recommended Pairing 3

Tsuji Honten

Tsuji Honten

Okayama Prefecture

Located in Northern Okayama, Tsuji Honten is situated in a chilly climate near crystalline waters and with bountiful rice fields not far off, the perfect spot for brewing up delicious sake. The brewers take pride in the tradition and culture of the land they come from, so they brew a majority of their sake using Omachi rice—the oldest sake rice strain—and all their rice comes directly from Okayama Prefecture. They aren’t afraid of the new, in fact they strive to match classic with modern and give us the best of both with each bottle they produce.

Custom Reviews