기쿠츠카사 보다이모토 준마이

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.