The name “Bodaimoto” comes from the process originally used by monks at Shoryakuji Temple. 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. This nigori’s rich, sweet flavor is abound in fresh apple and a dappling of bitterness all delivered with a silken texture that can turn anyone into a nigori lover.
|Taste Profile||Rich & Dry|
|Yeast variety||Association No. 9|
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