
Nigorizake made from Okayama's heritage Omachi rice at 70% polishing, fermented using the Bodai-moto starter that the brewery pioneered reviving in modern sake production. Omachi's naturally dense, tropical-fruit-like richness is lifted by the clean lactic acidity of the Bodai-moto fermentation, creating a layered, full-bodied cloudy sake.
Price information is only available in Japan.
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