あるでば
Notes (see online information)
Bodaimoto" is the first natural brewing method revived by "Gozenshu" from old documents, and is said to be the oldest and most stable brewing method that once originated at a temple in Nara in the Middle Ages. Gozenshu Bodaimoto Nigori Sake" made with this method is popular for its strong sweetness and acidity.
Last year, a limited edition "Nigori-zake Light" was released with the alcohol content lowered to 13%, which was well received and will be re-released this year. The flavor is a light "nigorizake" with a strong and satisfying sensation when drunk. In the latter half of the bottle, the freshness of Omachi's tropical fruitiness is revealed, and finally, the wild and complex flavor unique to "Bodimoto" is revealed.
Rice: 100% Omachi rice produced in Okayama Prefecture
Rice polishing ratio: 65
Alcohol content: 13%.
Acidity: 2.0
Toji: Asako Tsuji (Bicchu Toji)
Producer: Tsuji Honten, Maniwa City, Okayama Prefecture
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