Gozenshu "Bodaimoto Nigori" Hi-ire sake

Its tasting will be optimal with avocado, dried fruits, tuna sashimi, bush cheese, Iberian bellota pork ham, oysters, abalone, caviar, duck foie gras, blue cheese. , tommes, Comté, Beaufort, Abondance, fresh goat cheese ...

"Bodaimoto" is an ancient brewing method that only a few breweries practice today (a medieval technique that was common 6 centuries ago and more, consisting of mixing steamed rice and raw rice in a large amount of pure water). While the wild yeast and natural lactic acid contribute a lot to the unique taste of this sake, the fresh acidity, which resembles white wine, is also something special. to his character. Connoisseurs of sake will appreciate its sweet aroma and freshness of green apple. Even though more than 50 sake cellars are brewed each year at Gozenshu Brewery, each brewing season begins with the making of "Soyashimizu" for Bodaimoto brewing (the raw rice is soaked in water and then covered with a permeable cloth. for 3 weeks and, under the action of natural lactic acid bacteria present in the environment, becomes loaded with lactic acid. The mixture obtained takes the name of “soyashimizu.” This acidic water allows the creation of the starter or mother of sake . It promotes the development of good yeasts and prevents the formation or appearance of bad bacteria. The addition of steamed rice and kôji will allow the creation of shubo (starter, mother of sake). Kobo (yeast) is then added and will give birth 10 to 14 days later to the moromi. From this moromi will be extracted the sake.).
This process will give identical flavors to yoghurt drinks. In other words, Bodaimoto's distinct scent comes from Soyashimizu. Tsuji Honten's Tôji judges the level of fermentation by seeing the bubbles on the surface, literally sparkling and elastic bubbles.
It is indeed a provocative vision where one can tangibly feel the wisdom of the ancient and the power of nature.