Tsuji Honten

The Japanese production company Tsuji Honten, which heads the Gozenshu brand, has been dedicated to the production of sake for more than two centuries, precisely since 1804, the year in which the founder Yahei Tsuji gave the beginnings of Sakagura in the town of Katsuyama, located in the northern part of Okayama Prefecture, since 2003 merged with other towns to form the city of Maniwa. Today the business is in the hands of Maiko Tsuji, the seventh generation of the Tsuji family dedicated to producing sake of the highest quality, who in 2007 took over from her mentor Takumi Harada who led Sakagura for over 40 years. This makes Tsuji Honten one of the very few Sakaguras in Japan led by a woman. Its motto is 'you are responsible for brewing the finest sake from local rice and water and the truest local craftsmanship', underlining the important role the region plays in the production of Gozenshu sake. For decades now, Sakagura has been firmly focused on the production of Junmai sake, one of the finest qualities, even before it became fashionable.

The key ingredients that determine the quality of Tsuji Honten - Gozenshu sake are the cold climate of northern Okayama, particularly fine water and top-quality rice. In particular, the rice mostly belongs to the Omachi and Yamada Nishiki varieties, which are combined with water from the source of the local Asahi River. Although several operations have been mechanised over time, much of the production process is still manual. Another key factor in determining the quality of Tsuji Honten sake is the use of large quantities of lactic acid to promote the optimal course of the fermentation processes, which are essential for producing great sake.

The goal of Sakagura Tsuji Honten - Gozenshu is to create sake with a full and vibrant taste at the same time, with an irresistible smoothness that meets modern tastes. In addition to more classic sakes, the Gozenshu brand produces delicious sweet sakes made by adding traditional fruit juices, such as yuzu and Japanese plum juice, to a sake base.