There is a method called "Kanzen hakou - complete fermentation," which uses up all the sugar produced by the rice through slow fermentation. Using the bodaimoto process, which is the identity of Gozenshu, we have brewed a fully fermented junmaishu with an original alcohol content of 19.6 % (the product is watered down to 15 %). We hope you will enjoy the long-lasting aftertaste of this sake, whether you drink it cold or warm. It is also highly recommended to age it for a long time instead of drinking it immediately.
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 the other sakes in the Trilogy Set here:
curious about kanzen hakou taste. Interesting