This bottle is a Sake Gumi selection!
Bodaimoto (an old method of making sake, predating kimoto) involves an extra step before making the shubo (starter mash) where rice soaks in water for three days, allowing lactic acid to proliferate. The water is later used in the shubo, killing the bacteria and ushering healthy propagation of sake yeast. The result of this wild fermentation yields sakes that are highly acidic and tend to be more rustic than sokujo (sakes using contemporary methods) that use modern techniques. That’s why you’ll notice muscat grapes, ume, and a weighty viscosity in Takacho.
This sweet, but highly acidic sake is great chilled with rich foods like uni, a creamy, stinky cheese or pork belly.
- Bodaimoto junmai
- Seimaibuai: Hinohikari 70%, SMV: -20 to -30
- Brewed in Nara, Japan
- 24 fl oz
- 17% ALC/VOL