Bodiamoto Junmai Nigori

Tart, Earthy & Yogurt-y

The name “Bodaimoto” comes from the process originally used by monks at Shoryakuji Temple which is the oldest (1000s year old) method of starting the fermentation of yeast.

Using this ancient process is a privilege, and they’ve superbly balanced the acidity, umami, and layered texture in the resulting sake using Omachi rice.

Floral aroma of white bouquet, green apple, and grapefruit followed by a mineral nuance.

Crisp and clean finish, best served chilled.

Rice: Omachi
Rice Milling: 65%
Acidity: 1.8
ABV: 17%
Region: Okayama
720ml