YSTJ
Mimuro cedar, wooden vat, Bodai-Hashiwado, in-house rice field Yamada-Nishiki.
Nara Prefecture is called the birthplace of sake brewing, and the origin of this tradition is the Bodai-Hashiroku method of sake brewing that originated in the Muromachi period (1333-1573) at Shoreki-ji Temple. This traditional sake brewing process has been revived in the modern age.
The wooden vats used for brewing are made of the highest quality local Yoshino cedar, which is the embodiment of our strong commitment to all Nara Prefecture.
The banana-like aroma of the top notes has a subtle nuance of the wooden vat.
It has a clear and mellow mouthfeel with a refreshing sweetness from Yamada-Nishiki. The lactic acidity derived from the Bodai yeast is not as strong as one might expect, and is expressed as a mild acidity, with a deep, three-dimensional umami that linger in the aftertaste.
We take our hats off to the technique of using ancient techniques to achieve such a well-balanced finish with a low alcohol content!
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