じゅんちょる
Brewed with a focus on "culture, history, soil, and handiwork", Mimuro Bodeshimoto is the best expression of the Mimuro Cedar philosophy. We will express a new Bodai Moto as a sake that is an extension of the time, history, and culture that has been passed down from generation to generation in Miwa, Nara Prefecture. All the rice is grown in Nara prefecture and brewed in wooden vats, and in the future, we plan to offer different rice varieties and raw sake.
The second product will be made with Tsuyu Hakaze (dewy leaves) produced in Nara Prefecture. We have been fascinated by Tsukihakaze for many years and now use about 40% of the Tsukihakaze produced in Nara Prefecture. We have chewed up the character of dew-haze and expressed it in a wooden vat + Bodaimoto style.
By keeping the alcohol content at a low 13%, the flavor element of the wooden vat itself is added, and in addition to the clear, smooth mouthfeel that has been pursued, the strength and thickness of the flavor derived from the soyashi water (lactic acid fermentation water), and the complex flavor and aroma created by the microorganisms living in the wooden vat, seemingly conflicting elements are harmoniously combined with the Miwa brewing water where the sake god dwells. The power of the brewing water in Miwa, where the god of sake resides, creates an exquisite harmony between these seemingly contradictory elements. The aroma is like that of a ripe melon. In the mouth, the soft sweetness of rice like cotton candy and the complex richness of the dewy leaf style spread out, and the latter half is tightened by a powerful yet pleasant acidity.
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