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.