Gozenshu "Bodaimoto Nigori" Hi-ire Saké - 720ml

«Bodaimoto» is an ancient brewing method that only a few breweries practise nowadays (a common medieval technique from over 6 centuries ago, consisting of mixing steamed rice and raw rice in a large quantity of pure water).
While wild yeast and natural lactic acid contribute greatly to the unique taste of this saké, the fresh acidity, reminiscent of white wine, is also something particular to its character.
Saké connoisseurs will appreciate its gentle aroma and green apple freshness.
Even though more than 50 saké tanks are brewed each year at the Gozenshu brewery, each brewing season begins with the making of «Soyashimizu» for Bodaimoto brewing (the raw rice is soaked in water then covered with a permeable cloth for 3 weeks and, through the action of natural lactic acid bacteria present in the environment, becomes charged with lactic acid.
The resulting mixture takes on the name «soyashimizu». This acidic water enables the creation of the starter mash or saké mother. It encourages the development of good yeasts and prevents the formation or appearance of harmful bacteria. The addition of steamed rice and kôji will allow the creation of the shubo (starter mash, saké mother).
The kobo (yeast) is then added and will give rise, 10 to 14 days later, to the moromi.
From this moromi the saké will be extracted.).
This process will produce flavours similar to yoghurt-based drinks. In other words, the distinct aroma of Bodaimoto comes from Soyashimizu.
The Tôji of Tsuji Honten judges the level of fermentation by observing the bubbles on the surface — bubbles that are literally sparkling and elastic.
It is indeed a striking sight where one can tangibly feel the wisdom of the ancients and the power of nature.