菊司 菩提もと纯米

Bodaimoto Junmai from Kikutsukasa Shuzo uses the bodaimoto method, an ancient starter technique originating from Bodaisan Shoryakuji temple in Nara, revived by Kyoto brewers for its distinct lactic richness. The resulting sake develops a full-bodied, slightly tart character with deep umami and a complexity rooted in one of Japan's oldest fermentation traditions.