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Exclusive Sake Pairing Masterclass with Gozenshu's 7th Generation Brewer at The Sake Council Tokyo

3 min
Exclusive Sake Pairing Masterclass with Gozenshu's 7th Generation Brewer at The Sake Council Tokyo

We were thrilled to launch our first journal entry with a highlight from our special event held on June 21, 2026.

Event Overview

  • Date: June 21, 2026
  • Host: The Sake Council Tokyo
  • Location: Ebisu, Shibuya, Tokyo
  • Guest Speaker: Soichiro Tsuji, 7th Generation President of Tsuji Honten
  • Theme: The Evolution of Bodaimoto and Modern Sake Pairing
  • Audience: 30 invited guests and sake professionals
Soichiro Tsuji speaking during the Gozenshu masterclass at The Sake Council Tokyo.
Soichiro Tsuji guided guests through the philosophy, history, and modern relevance of Gozenshu.

The Heritage of Gozenshu and the Leadership Behind It

Founded in 1804 in Okayama, Tsuji Honten is globally respected for reviving Bodaimoto, an ancient lactic acid fermentation method that gives sake structure, depth, and a distinctive sense of place.

Today, the brewery is led by a remarkable sibling team: 7th generation president Soichiro Tsuji and his older sister, Maiko Tsuji, one of Japan's pioneering female Toji. In an industry long shaped by male leadership, Maiko Tsuji's precision and sensitivity as a brewer have become central to the identity of Gozenshu. Paired with Soichiro Tsuji's international perspective, their work bridges two centuries of tradition with a modern global table.

The Masterclass and 4-Course Pairing Menu

Guests were taken through a sensory journey centered on the versatility of Okayama's signature Omachi rice. Each expression of Gozenshu was matched with a dish designed to reveal a different side of the sake.

  1. Gozenshu Bodaimoto Junmai Nama Nigori Sake "Light" Paired with Ibaraki red-flesh melon and fennel gazpacho.
  2. Gozenshu Togai Omachi 50 Nama (Muroka Nama Genshu) Paired with cured sesame mackerel using Gozenshu red vinegar and a summer vegetable couscous salad.
  3. Gozenshu 1859 Paired with sea bream broth arancini made with premium Omachi rice.
  4. Gozenshu Bodaimoto Kijoshu Paired with rich bagna cauda infused with Gozenshu sake kasu.
A lineup of sake glasses served during the Gozenshu masterclass pairing experience.
The tasting lineup highlighted how different Gozenshu styles behave across a full pairing menu.

Key Takeaways for the Global Sake Market

  • The elegance of female craftsmanship: The vibrant acidity and structural clarity associated with Maiko Tsuji's brewing style gave each sake a poise more often associated with premium wine pairings, allowing them to lift modern Western dishes without losing their Japanese identity.
  • Bodaimoto's future: Traditional natural sour-mash methods offered the backbone needed to stand beside complex international flavors such as gazpacho and bagna cauda.
  • Omachi rice as terroir: The earthy richness of Okayama Omachi rice became a through-line for the entire evening, not only in the glass but also in the food itself.
A plated course served during the Gozenshu masterclass pairing menu.
One of the evening's dishes showed how the pairing menu moved between delicacy, texture, and depth.

Looking Ahead

The Sake Council Tokyo extends its gratitude to Soichiro Tsuji and to all 30 guests who made this launch event a success.

This is only the beginning. We will continue hosting intimate pairing events featuring leading breweries from across Japan, creating new encounters between traditional craft and the international sake community gathered in Tokyo.