Product Description
“Bodaimoto” brewing is a traditional method practiced by only a handful of breweries in Japan. Wild yeast and naturally occurring lactic acid bacteria play a major role in the process, resulting in a sake with a truly distinctive flavor. One of its characteristics is a refreshing acidity reminiscent of white wine.
The acidity derived from natural lactic acid bacteria, combined with an elegant sweetness, creates a taste often described as an “adult Calpis.” It pairs excellently with cheese and is highly recommended for sake beginners and women. With its gentle aroma and crisp freshness similar to green apples, it offers a light and enjoyable drinking experience.
Rice: Omachi
Rice Polishing: 65%
Alcohol Content: 16%
