This bottle is a Sake Gumi selection!
Something for the geeks among you (I know you're out there) - Takacho has layers of expansive lactic acidity, cheese, and green apple. The perfect choice for fermented fare, lamb, or bloody steak. Enjoy chilled, room temp, or warm to see what this daring sake has to offer.
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.
- Brewed in Nara, Japan by Yucho Shuzo
- Bodaimoto junmai
- Seimaibuai: Hinohikari 70%
- ABV 17% SMV: -20 to -30
- 24 fl oz (720 ml)