Gozenshu Bodaimoto Junmai "1859"

The nose on this very important bottle of sake is a crafty collection of pear, mango, lemon peel, pineapple, and a hint of savory cocoa and rice aromas. Made by Maiko Tsuji, a female master brewer who wanted to honor the Omachi rice varietal (discovered in 1859) by using the traditional Bodaimoto method of sake making. Behold, a sake that is superbly flavorful and has a very unique body and drinking texture. This is a perfect sip-shapeshifting® sake that starts one way, and finishes another. Medium bodied, there is a tight and crisp acidity play upfront that morphs into a rich and savory finish, with hints of mulled berry and oatmeal. Look for custard cream, peach, apple, White Rabbit Creamy Candy™, white chocolate, and coconut flavors with a burnt rice finish. When you hear sweet rice, mochi, and chocolate flavors in the mix with bubblegum, green apple, and Lemonheads™, you know the sake is complex, very deep, and most of all, impactful! "1859" takes you to new Omachi heights that should not be missed, and appeals to sake junkies and big red wine fans. A three-temperature sake that has many personalities, but a complex balance that screams Gozenshu. WORD: Omachi WINE: Savory Reds/Complex Whites BEER: Beefy Belgians FOODS: Salty, savory, rich, fatty, complex, beefy cuisines, fried, center of the plate meats and game, oily fish, the kitchen sink.