Purchase this Product and Earn 15.00 Reward Points (£1.50)
Misty Stream720ml£30
Cloudy, fruity, funky & boisterous
Earn 15.00 Reward Points £30.00
Gozenshu Junmai Bodaimoto Usu-nigori Namazake
Junmai Usu-nigori (Bodaimoto)
Tsuji Honten
Food
Cold
Fragrant
Fresh
Rich
Special
0-5°C, 5-10°C, 10-15°C
Misty Stream is a nama (unpasteurised) version of the much loved usu-nigori (semi-cloudy) from Gozenshu, Misty Mountain. If you are not familiar with nigorizake then do not be alarmed – the unique characteristic of this type of sake is a cloudy brew. The cloudiness comes from the fact that these sake are unfiltered – or in the case of Misty Stream, partially filtered – leaving some of the rice lees still in the bottle.
Misty Stream has a zesty/lively flavour and a slightly chewy texture with a medium-full body and lots of delicious umami. Expect this nama version to have even more freshness, zest and attitude. It is the first sake to be brewed in the brewing year and is a very iconic sake for Gozenshu as it was one of the first bodaimoto sakes they made, under the guidance of the late Toji (Master Brewer), Takumi Harada, the master brewer who revived the bodaimoto technique.
In Japan Misty Stream sells like hot cakes so we’re extremely privileged to get a UK allocation.
Fresh and zesty notes of lemon, passion fruit, guava, mango, melon & white pepper with a slightly chewy, thick mouthfeel, and a long and peppery aftertaste.
This is an energetic & boisterous sake that is sure to appeal to sake geeks and newcomers alike.
NB – namazake must be kept cold; please refrigerate until finished.
Ingredients: water, rice, koji, yeast
Geek Note
From the 2021 brewing year (so that’s the winter of 2021 into early 2022) Gozenshu have slightly altered the way they start their bodaimoto yeast starters. Taking inspiration for the shitsugimethod for Awamori (similar to the Solera method used for sherry) Gozenshu now use some of the soyashimizu from the previous batch, adding it to the ingredients of the new brew. This lowers the initial pH value and reduces the number of bacteria, resulting in a clearer and more stable start. This idea is possible as Gozenshu’s style of brewing allows multiple bodaimoto in one season, unlike the Bodaimoto style made in Nara where a single batch is made in Shoryaku-ji (Shoraku Temple) and split between the participating breweries.
This means that all the other sakes brewed in the season will have some of Misty Stream’s soyashimizu in it. You could call Misty Stream the ‘mother’ of all the Gozenshu brews!
FOOD PAIRINGS
Deep fried foods, spicy foods, creamy/zesty sauces
MASTER SPECS
17%
65%
-6
2.2
1.7
Omachi
Misty Stream is a nama (unpasteurised) version of the much loved usu-nigori (semi-cloudy) from Gozenshu, Misty Mountain. If you are not familiar with nigorizake then do not be alarmed – the unique characteristic of this type of sake is a cloudy brew. The cloudiness comes from the fact that these sake are unfiltered – or in the case of Misty Stream, partially filtered – leaving some of the rice lees still in the bottle.
Misty Stream has a zesty/lively flavour and a slightly chewy texture with a medium-full body and lots of delicious umami. Expect this nama version to have even more freshness, zest and attitude. It is the first sake to be brewed in the brewing year and is a very iconic sake for Gozenshu as it was one of the first bodaimoto sakes they made, under the guidance of the late Toji (Master Brewer), Takumi Harada, the master brewer who revived the bodaimoto technique.
In Japan Misty Stream sells like hot cakes so we’re extremely privileged to get a UK allocation.
Fresh and zesty notes of lemon, passion fruit, guava, mango, melon & white pepper with a slightly chewy, thick mouthfeel, and a long and peppery aftertaste.
This is an energetic & boisterous sake that is sure to appeal to sake geeks and newcomers alike.
NB – namazake must be kept cold; please refrigerate until finished.
Ingredients: water, rice, koji, yeast
Geek Note
From the 2021 brewing year (so that’s the winter of 2021 into early 2022) Gozenshu have slightly altered the way they start their bodaimoto yeast starters. Taking inspiration for the shitsugimethod for Awamori (similar to the Solera method used for sherry) Gozenshu now use some of the soyashimizu from the previous batch, adding it to the ingredients of the new brew. This lowers the initial pH value and reduces the number of bacteria, resulting in a clearer and more stable start. This idea is possible as Gozenshu’s style of brewing allows multiple bodaimoto in one season, unlike the Bodaimoto style made in Nara where a single batch is made in Shoryaku-ji (Shoraku Temple) and split between the participating breweries.
This means that all the other sakes brewed in the season will have some of Misty Stream’s soyashimizu in it. You could call Misty Stream the ‘mother’ of all the Gozenshu brews!
Food
Fragrant
Fresh
Rich
Special
0-5°C, 5-10°C, 10-15°C
FOOD PAIRINGS
Deep fried foods, spicy foods, creamy/zesty sauces
