Product Description
The Power of Lactic Acid Bacteria from Bodaimoto
Starting last year, this sake has been brewed using the Bodaimoto method, just like the other ALPHA series. The lactic acid bacteria naturally present in the starter create a refreshing and crisp acidity, resulting in a pleasantly dry flavor profile.
Even during the lingering heat of the season, it’s a sake that invites you to enjoy cup after cup.
Rice: Akiho
Rice Polishing: 70%
Alcohol Content: 13%
