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.
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.
It's sour and tastes like plum wine? I think it tastes like plum wine!
Personally, I didn't like it, but I also bought the five girls, so I hope... lol
Sweet and sour taste. Immersed flavor! Plum. Too much acidity and astringency. It's a sickly taste. It's too gassy and mellow. 95 points.
Sweetness: 3.3
Acidity: 4.4
Dryness: 2
Hinted aroma:2.8
When I opened it, 1/3 of it spilled out 😢.
Delicious!
It was a celebration for my daughter's success!
It's bubbles to celebrate!
I can't simply compare the taste at this price, but I think it's a great cosiness compared to champagne or something like that.
(Log)
It's a shame I didn't leave a photo!
At "Marugoto Nippon" in Asakusa, the acidity was about 5? I bought it because it was smashing at 5.
This was delicious!
I don't know the date, but I bought it again after this.
The manager of Sake Cost Sake Brewery introduced us to an interesting sake that arrived today, Daigo no Shizuku Bodai Hashihashi brewing. This sake is made by a brewery in Katori, Chiba Prefecture.
It is made by a traditional method called "Bodai-Hashiroshi," which is said to have been used in the Muromachi Period (around the time of the Muromachi Period), and is characterized by its acidity caused by lactic acid fermentation. It is not my favorite type of sake because the sourness precedes the acidity, but the sourness is not as strong as I thought it would be. It has an interesting flavor.
> Sake made by reproducing the "Bodaimoto" brewing method developed in the Kamakura Muromachi period (1333-1568).
The brewing process is said to have been reproduced from the Kamakura Muromachi period (1333-1573).
Oh, it's so thick. Sweet and sour and takuan. I like this soaking. It's fermenting. I think it's thicker than usual. But it's good. Astringency and bitterness. 88 points
Sweetness: 3.5
Dryness:2.4
Sourness:4
Hinted aroma:4