It’s a super rare sparkling Bodaimoto Sake. The taste of this Sake is mostly similar to the regular version, but each tank’s taste is different by each tank due to the uncontrollable brewing method.
The taste is, of course, uniquely sour-sweet, and the texture is thick. The natural sparklingness makes the mouthfeel refreshing, and the aftertaste is sharper.
Let’s feel the traditional but new Sake.

It’s said that Bodaimoto started a the end of the 8th century, and the Sake was made in temples by the monks. Although there are various theories, it is the method invented around 1,000 years ago. As a starter of fermentation, brewers produce Shubo to increase the yeast with mixing water, steamed rice, and koji rice.
In the Bodaimoto method, they put row rice and a little steamed rice into the water, and leave it for around one week. During this period, the natural lactic bacteria and yeast come in the tank. On the day third, the aroma like yogurt comes up from the tank.
It’s a very risky method because the water gets rotted easily. So, experienced brewers only can take this method.