[Immovable Mizumoto Junmai Nama Genshu】

It's a time-consuming process, but simply delicious!

It has a unique flavor with the sourness from the lactic acid bacteria and the umami from the yeast that comes from the mizumoto brewing process.
It has a rich, sweet aroma and a smooth texture, with a voluminous sweetness and acidity, and a full-bodied flavor.
It has a rich, savory flavor, but is enveloped in a sweet and sour acidity that leaves a refreshing aftertaste.

" Bodaimoto " is a method of making yeast starter that is said to have been invented at Bosatsuzan Shoryakuji Temple after the Kamakura period .
This sake was created using Nabeten's unique method, which involves soaking raw rice and steamed rice in water, breeding lactic acid bacteria in it, creating "soyashi water," and then adding yeast!

◆Specifications
Category: Sake ( Junmai Ginjo )
Ingredients: Rice ( domestic ) , rice malt ( domestic rice )
Rice used: 100 % domestic rice
Rice polishing ratio: 65 %
Sake meter value: -6
Acidity: 1.8
Alcohol content: 17 %
Storage method: Refrigerate
Manufacturer: Nabeten ( Chiba Prefecture )