DETAILS
Grade |
|
||||
Polishing Ratio | 65% | ||||
Rice Type |
Omachi |
||||
Alcohol |
16.0% | ||||
Prefecture |
Okayama |
||||
Brewery | Tsuji Honten |
SAKE SWEETNESS

DESCRIPTION
SOMMELIER'S NOTES
Bodaimoto is an age old method pre-dating even the Kimoto method, It was recreated by a group of young brewers trying to reinvent the ancient styles of sake making. Gozenshu has promised to use only Omachi rice to brew sake by 2022.
See other sakes in the Trilogy Set here:
1) Gozenshu Traditional Junmai (Bodaimoto x Kanzen Hakou)
2) Gozenshu Progressive Kijoshu (Bodaimoto x Kijoshu)