KichobodaimotoJunmaishu

Bodaimoto is an ancient method of fermentation developed at Shoryakuji Temple in Nara more than 500 years ago, relying on natural lactic acid bacteria cultivated in soyashi water. This junmai from Ueda Shuzo employs that revival technique, producing a sake with firm acidity, gentle sweetness, and a clean, grounding finish. It earned a prize at the 2023 Osaka National Tax Bureau Sake Appraisal in the warmed sake category.