This sake is made using an ancient method called bodaimoto. In the bodaimoto method, lactic acid is cultivated in highly acidic water with uncooked rice before the shubo (yeast starter) is made. 99% of all other sakes use a method using only steamed rice, and the cultivation of lactic acid occurs after the shubo is created. Bodaimoto tends to create a tart, yogurty, earthy flavor.

Using a shorter fermentation than usual, this sake is higher in sugars and lower in alcohol. At 12% ABV, this refreshing sake is highlighted by bright citrus notes, and crisp apple flavors. Enjoy chilled in a champagne flute!

Terada Honke was established over 340 years ago and are currently lead by 24th generation Toji Masaru Terada. They focus on extremely old-school brewing conventions; they brew using traditional yamahai and kimoto methods, sing while agitating the mash, rely solely on naturally occuring microorganisms which live at the brewery, and use as little machinery as possible, all while using pesticide-free rice. They even have a cafe on site at their brewery where they use their sake kasu and other byproducts to craft dishes and teach their guests about the magic of fermentation. True to Terada Honke form, this sake is a nama muroka genshu (unpastuerized, unfiltered, undiluted). 

Features

• Brewed in Chiba, Japan by Terada Honke
• Bodaimoto Nama Muroka Genshu Junmai
  
• Seimaibuai (rice kernel remaining): Koshi Hikari and Yukigesho 90%
• ABV 12% / SMV: Undisclosed / Acidity: Undisclosed
  
• 24 fl oz (720 ml)