gobijou

Gobijou is a term that refers to a specific style of Japanese sake brewing. The term itself is derived from the Japanese words "gobi" meaning "tail" and "jou" meaning "brewing" or "alcohol." This brewing method involves a unique process of adding a small amount of finished sake, known as the "tail cut," back into the brewing mash during fermentation.

This addition of the tail cut is believed to contribute to a more complex flavor profile and a smoother mouthfeel in the final sake. The tail cut typically contains a higher concentration of alcohol and certain esters, which can influence the aroma and taste of the sake. Brewers carefully control the timing and amount of the tail cut to achieve their desired results.

Gobijou is not a universally applied method and is used by certain breweries to distinguish their sake and create a specific taste. The exact proportions and techniques can vary between breweries, leading to diverse expressions of this style. Understanding the gobijou method can offer insight into the nuanced craftsmanship involved in sake production and the pursuit of specific flavor characteristics.