Gozenshu Junmai Bodaimoto Nigori

The brother and sister team at Tsuji Honten [with sister--Maiko Tsuji--being a rare female brewmaster] bring us this junmai nigori made using the 1000s year old Bodaimoto process. This is the oldest method of starting the fermentation of yeast [very few breweries do it this way today] where the lactic acid is cultivated in highly acidic water with uncooked rice before the shubo [yeast starter] is made. In contrast, nowadays most all sakes involved a method using only steamed rice, and the cultivation of lactic acid occurs after the shubo is created. In addition to this ancient fermentation method, the brew is made with the oldest heirloom variety of rice, now highly prized for quality. The result is a tart, yogurty, earthy flavor in this lightly cloudy, delicately textured with a floral aroma followed by a mineral nuance. It's a mouthful to describe and taste.

Read more about this product in our blog post: Nigori Night