About 40 years ago, Bodaimoto sake was restored and brewed at Tsuji Honten. Since then, Bodaimoto is now made in sake breweries all over Japan, including its birthplace of Nara. Bodaimoto is still not a common method of brewing, but it may become common in the future like other methods. This trilogy was brewed to pay homage to the history of Bodaimoto and its pioneers.

Common to all 3 Bodaimoto sakes in this trilogy is the use of Omachi rice and their Polishing ratios of 65%

1. Traditional Bodaimoto
   This is a specially brewed sake that pays homage to Nara Prefecture, the birthplace of Bodaimoto. Aromas of lychee, citric acid, banana and muscat, strong minerality giving it a clean and dry taste.
2. Lactobacillus Mashi Mashi
   The uniqueness of Bodaimoto is that it uses lactic acid water called “Soyashi Mizu” instead of brewing water. By using twice as much Soyashi Mizu as usual, created a refreshing, multi-layered flavour with melon aroma and a delicious taste of amber acid.
3. Yeast additive-free Bodaimoto
   This Bodaimoto is made as it is, left to the environment of the brewery, without adding yeast. It has pleasant milky, strawberry, mango and banana aromas along with a deliciously clean, astringent & umami taste.