こうすけ
Aroma like blue cheese and acidity.
It has the unique flavor of aged sake, but it is not too strong.
When heated, the blue cheese aroma disappeared and the sourness like lemon tea became more pronounced.
Memorandum
Goshu no Nikki (Diary of Sake), Japan's first private book on brewing techniques. It is said to have been written in the 10th year of Shohei (1355) or the first year of Chokyo (1487). In this book, the brewing of sake at Bodaizan Shorakuji Temple is described for the first time. The name of the sake is "Bodai-zen. It is the ancestor of today's sake, which is brewed in a jar and not made in stages. This method of sake brewing evolved into a form of sake mother and became widely known as Bodaihashi. Bodai Kenkyujo has revived this "Bodai Sen" at Shoreki-ji Temple in 2021.
The "Nara Prefecture Bodai-moto Sake Brewing Study Group" consisting of 8 breweries in Nara has revived the sake brewing method of Bodai-san Shoraikeiji.
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