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Takacho “Bodaimoto” Regal Hawk
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Takacho “Bodaimoto” Regal Hawk

Nara prefecture

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A time machine to sake’s beginning

“Bodaimoto” is said to be the original fermentation starter for sake, first cultivated at Shoryakuji Temple in Nara. This method was revived by brewers in Nara in 1999 and is now used at select breweries. To impart the experience of drinking sake during its first discovery, they don’t manipulate the fermentation temperature as much. The trip back in time tastes of sweet umami layered with tangerine citrus, bright and juicy.


Brand Takacho
Brewery Yucho Brewing Company
Category Junmai
Subcategory MurokaGenshu
Taste Profile Rich & Sweet
Rice variety Hinohikari
Yeast variety Yeast collected at Bodaisen Shoryakuji Temple
Alcohol 17.0%
RPR ? 70%
SMV ? -28.0
Acidity ? 3.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Takacho “Bodaimoto” Regal Hawk is over ice, room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Takacho “Bodaimoto” Regal Hawk - Nara prefecture

Takacho is made in Nara prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apricot

  • Raisin

  • Butterscotch


Recommended Pairing

  • Meat

  • Cheese

  • Aperitif


Yucho Brewing Company

This brewery was founded in 1719 by an oil dealer named Chobei, which is part of how it got its name. Yu means “oil,” and then the first part of the founder’s name, cho, was added to that. Though it has just recently celebrated its 300th year, most of the brewers are under 40. They want their generational spirits to grow and evolve alongside the traditional techniques they use. Yucho Brewing Company specializes in muroka nama genshu, which is freshly pressed sake that has no filtration, pasteurization or added water. Their unaltered sake is thick, smooth and rich in texture.

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