TAKACHO BODAIMOTO JUNMAI NAMA GENSHU
Nara originated Bodaimoto, produced by local Shoinji Lactic Bacteria and Shoinji Yeast; let’s appreciate the Sake of 500 years ago.
We had another label, DAIGONOSHIZUKU, produced by Bodaimoto before. This label is a more modern type of Bodaimoto Sake. The rich and condensed sweet-and-sour taste is that of Bodaimoto Sake itself.
So, we can recommend this label for people who are not really familiar with Sake but want to broaden their Sake world.
The texture is thick and creamy, and the color of Sake is slightly yellow. You can feel this Sake contains full of nutrients. If you feel tired, you can have a glass of this Sake. It will be your energy for the next day.
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.
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