Katsuragi Shuzo is located in Gose, Nara Prefecture, and produces Hyakurakumon using the ancient bodaimoto method, a lactic acid fermentation technique developed in the Muromachi period at Shoryakuji Temple on Mt. Bodai in Nara. This traditional starter produces sake with pronounced umami and high natural acidity, giving Hyakurakumon a rich, savory character that expresses Nara's deep sake heritage. The brewery uses locally grown Hinohikari rice in its bodaimoto junmai, resulting in a full-bodied style well suited to warm serving temperatures.
