모로하쿠 준마이슈 보다이모토 준마이

Bodaimoto is among the oldest documented fermentation-starter methods in Japan, originating at Nara's Shoryakuji temple during the Muromachi period and using naturally acidified water to control fermentation. Nishida Shuzo's Morohaku Bodaimoto Junmai draws on this living historical technique that predates most modern brewing practices.