Takacho “Bodaimoto” Regal Hawk
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.
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A time machine to sake’s beginning
A time machine to sake’s beginning
Characteristics
| Brand | Takacho |
| Brewery | Yucho Brewing Company |
| Category | Junmai |
| Subcategory | Muroka, Genshu |
| Taste Profile | Rich & Sweet |
| Rice variety | Hinohikari |
| Yeast variety | Yeast collected at Bodaisen Shoryakuji Temple |
| Alcohol | 17.00% |
| RPR | 70% |
| SMV | -28 |
| Acidity | 3.3 |
Serving Temperature
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Recommended
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Not Recommended
Region
Takacho is made in Nara prefecture in the Kinki region.
Taste Metrics
Tasting Notes
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Apricot
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Raisin
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Butterscotch
Recommended Pairing
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Meat
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Aperitif
Customer Reviews
Delivered with care
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An adult signature from someone who is 21+ years old is required upon delivery for all Tippsy sake orders. No adult signature is required for orders of non-alcohol items.
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