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Earthy, mineral, with notes of bitter melon, apple, and custard. Gozenshu's "Nine" Junmai is weighty, just above medium-bodied, and complex.

Gozenshu is known in Japan for resurrecting a pretty much extinct ancient brewing practice called Bodaimoto. They did some tweaks and put their own innovations into this Old-school method, so it's not a 100% match with old methods, but the results are arguably similar. Either way, the results are somewhat of an amped up Yamahai or Kimoto. Old-school method, more funk, more earth. Fans of Omachi rice would want to check this one out as well, for pushing the limits away from the typical fruity, softer sides of Omachi, while showing how the body and structure still hold true to Omachi.