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.
Brand | Gozenshu |
Brewery | Tsuji-Honten |
Category | Junmai |
Subcategory | N/A |
Taste Profile | Rich & Dry |
Rice variety | Omachi |
Yeast variety | Association No. 9 |
Alcohol | 17.0% |
RPR | 65% |
SMV | -6.0 |
Acidity | 2.2 |
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