Polish ratio: 65%
Gozenshu is associated with the ancient Bodaimoto method. Here they use a method called Kanzen Hakou - complete fermentation, which uses up all the sugar produced by the rice through slow fermentation. This is a fully fermented Junmai-shu with an original alcohol content of 19.6% (the product is watered down to 15%).
Enjoy this cold or warm, and you can age this for a long time.