[immovable Mizumoto pure rice raw undiluted sake]

It's a time-consuming build, but it's simple and delicious!

It has a unique taste with sourness derived from lactic acid bacteria and umami from yeast, which comes from mizumoto-zukuri.
It has a rich, sweet aroma and a thick texture, with a rich sweetness and sourness, and a full-bodied flavor.
It has a rich umami taste, but the sweet and sour acid wraps the whole thing up and leaves a refreshing aftertaste.

" Bodaimoto " is a method of making shubo that is said to have been created after the Kamakura period at Bosatsuyama Shoreiji Temple .
This sake was born using Nabeten's unique method of soaking raw rice and steamed rice in water to create "soyashi water" in which lactic acid bacteria are propagated, and then adding yeast to it!

◆Spec
Category: Sake ( Junmai Ginjo sake )
Ingredients: Rice ( domestic ) , rice koji ( domestic rice )
Rice used: 100 % domestic rice
Rice polishing ratio: 65 %
Japanese sake degree: -6
Acidity: 1.8
Alcohol content: 17 degrees
Storage method: Keep refrigerated
Manufacturer: Nabeten ( Chiba Prefecture )