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Bodaimoto

SKU: 01M-2207

Mimurosugi

€113,00 EUR

(€156,94 EUR / 1 l)

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720 ml

Made using the "original" sake method from thousands of years ago. According to the oldest sake texbook from the 14th century, it is brewed in wooden barrel and uses a low-intervention, natural brewing method.

Tastes like: banana, wood, complex and layered

A sip of this rustic, dynaic and powerful sake will bring your imagination back of thousands of years ago - this must be how sake tastes!

This sake is made according to the oldest sake textbook written in 1300BC. Bodaimoto is the name of this fermentation starter culter, and it was practiced in Shoryakuji temple in Nara Prefecture. Unlike any other brewing technique, Bodaimoto brewing starts from raw rice instead of steamed rice. By soaking raw rice in water, the natural lactic bacteria starts the spontaneuous fermentation and makes the brewing mash environment favorable for koji mold and sake yeast to activate.

Bodaimoto was diminished by the Edo era, around the 1600s, and revived again in 1996.
This sake can be fully enjoyed today, but also has a potential for further aging.

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Nara Prefecture

Nara Prefecture

Perfect for
those who loves vintage wines, as an alternative to red wine
Enjoy it with
beef meatballs with cumin and nutmeg, comté cheese, game meat dishes
How to store this sake
In the refrigerator, not warmer than 5°C
How to serve and enjoy this sake
Enjoy chilled to room tempurature and see how the flavors and aromas change. Indulge and serve in a burgundy wine glass

Additional Information

About the Brewery: Mimurosugi / Iminashi Shuzo

Founded in 1660 in the ancient land of Nara prefecture, this temple brewery embraces the history and tradition of 360 years. The water they use to brew their sake is from the mountain water of Miwayama, where the God of Sake is believed to reside. The brewery hand craft their sake with the legacy of Japanese mythology and local rice and water blessed by the god of sake.

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