This bottle is a Sake Gumi selection!

This nigori 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.

Although I usually like nigoris chilled, I also enjoy drinking this one at room temperature to savor some of the underlying umami. The yogurty flavor contrasts well with curry and lamb.

Features

• Brewed in Okayama, Japan by Tsuji Shuzo
• Junmai usunigori bodaimoto
• Seimaibuai (rice kernal remaining): 65%
• ABV 17%
• 24 fl oz (720ml)