Master Brewer Maiko Tsuji of Tsuji Honten has a clear vision as a sake maker: to make all sakes using the bodaimoto starter method while using Omachi rice. They were the first brewery in about 100 years to revive the bodaimoto method (where lactic acid is cultivated in highly acidic water with uncooked rice before the shubo, or yeast starter, is made). Coupling this method with Omachi, Japan's oldest sake rice, Tsuji is emphasizing the original ingredients and methods of sake-making. She also uses a proprietary yeast blend that lives naturally within the brewery. The result are sakes that are wild, alive, and multi-faceted.

The bodaimoto method brings out aromas of mushroom and milk while notes of fresh pineapple and green apple peek through. A master of her craft, Tsuji-san contrasts these vivid aromas with an effervescent texture, and clean, dry finish.

Features

• Brewed in Okayama, Japan by Tsuji Shuzo
• Junmai bodaimoto
• Seimaibuai (rice kernal remaining): Omachi 65%, SMV: +3, Acidity: 1.6
• ABV 16%
• 24 fl oz (720ml)