Gozenshu

This sake was awarded by the silver medal at the prestigious International Wine Challenge. Setting the standard of excellence, Gozenshu   Junmai <a...

The Gen denomination refers to the Genroku era, late seventeenth century, when Katsuyama House established and began to produce this style of sake .

This Gonzehsu sake , made from 50% polished Tougai Omachi rice , has a distinct sweetness and ginjo aroma. Freshness and elegance on the palate will...

This sake is made using the oldest brewing method. Usunigori means "slightly cloudy" and this sake is so named because it is bottled with a little fermenting wort. The result is a slightly sparkling sake with aromas of green apple and sweet and tangy flavors pleasantly supported by its cloudy appearance.

“Nyoisan” is the name given to the mountain that stands behind the Tsuji brewery. Nyoisan is made from locally produced Yamadanishiki rice that is 55% polished. It is a reflection of the true Bitchu know-how highlighting the mastery of Ginjo brewing.

Gozenshu 1859, a sake that marks the transition in the manufacture of sake by the Tsuji Honten house. Being creative and innovative is essential to meet the needs of the times.

Gozenshu “Bodaimoto Nigori” Hi ire sake offers a unique experience on the palate: acidity and velvety reminiscent of yogurt, rich palate, lovely sweetness, smoothness then on the nose herbaceous notes, apple, wild herbs, coconut.

Kijoshu” is a special sake in which part of the brewing water is replaced by sake. Sake is generally made from three main ingredients: rice, rice koji (malted rice) and water. To brew sake, each ingredient is divided into three and added separately in stages to create the starting wort for fermentation. For kijoshu, 2/3 water...