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.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
No reviews yet. Be the first to review!
