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They say it's Bodhi yeast brewed 🤔.
Looks like green tea 🍵.
It is very sour and has a sour aftertaste.
It is like lemon or blue fruit.
The sweetness is subdued, mixed in with the sourness 🫥.
It's less sour than Mai-Bijin 😄.
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ミセスサッカロ
Warmed sake
The slight fermentation smell that comes through to the nose after drinking is very pleasant.
At Japanese Bar KATSU
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こもり〜
Quite fizzy.
The best part is the taste, the cloudiness and the fizz. Lactobacillus is also strong and also tasty.
It is a lactic acid bacteria drink.
When you drink it with oily food, it rinses out your mouth.
Mmmm. This is also good!
Japanese>English
きまぐれ
Sweet and sour! Bat-shit crazy acidity. Acid flavor. A little gasiness. Plum. Well, it's got this personality, doesn't it? 90 points
Sweetness: 3.3
Acidity: 4.5
Dryness:2
Hinted aroma:3.8
Japanese>English
キラタソ
Tonight, I'm opening a second bottle since it's the weekend 💪.
Terada Honke Daigo no Shizuku Bodai Hashimoto
2023BY✨
Today, I've been completely captivated by Terada Honke. I drank this brand at SAKE PARK 3 and enjoyed it so much that I immediately bought a bottle 🤣.
The bottle was second fermentation in the bottle, so I was afraid to open the bottle without any difficulty 😌.
When I poured it into a glass, I could feel the gas rising from the bottle and it was slightly cloudy.
The aroma is characterized by the scent of brown rice and lactic acidity from the Bodai yeast, probably due to the low refining. The taste is sweet and sour with a sense of gas and lactic acid Yakult 😋😋😋😋 The finish is crisp and clean with the umami of rice on the back palate.
Suitable for aperitif and after-dinner drinks, but very tasty 🍶.
Japanese>English
コロコロ
At a store that sells naturally grown food, I found a slightly unusual colored sake and picked it up.
The bottle was opened with caution, but I opened it without incident😅.
It was quite sweet and sour, low in alcohol and easy to drink.
I think it's more like plum wine or apricot wine than sake.
Japanese>English
じゅんちょる
Daigo no Shizuku" is a sake made by reproducing the "Bodaimoto" brewing method that originated at Bodai-san Shorakuji Temple in Nara and was developed during the Kamakura (1185-1333) and Muromachi (1333-1568) periods.
It is brewed using water called "Soyashi," which naturally contains natural lactic acid from the air and wild yeast (or "kurazakutei yeast" in sake breweries).
This is the very prototype of "Namaoto," or the starting point of sake brewing. To ensure that the sake is tasted as it is made, we do not split water or filter it at all, and each batch is bottled separately.
Since sake is brewed throughout the year, the alcohol content, sweetness, acidity, and other flavors vary with each season and each batch.
Japanese>English
ジョナジョナ
From Terada Honke, a low-polishing, Bodaihashi yeast brewed sake.
The aroma is sweet and sour with a hint of yogurt. The juiciness that does not disappoint swells up with a crisp feeling, and a deep cacao-like flavor wafts softly through the air. A slight bitterness and the delicious taste of rice rise in the aftertaste.
This is also a good sake.
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