Mimurosugi木桶菩提酛 SPARKLING
YSTJ
Mimuro Cedar Wooden Oke Bodhi yeast SPARKLING.
This is a collaboration of the Bodai Hashiro method, which originated in the 1400s at Shoryakuji Temple in Bodaiyama, Nara Prefecture, and the Champagne method, which originated in the 1600s at a monastery in the Champagne region!
The nose has a subtle banana-like nuance and a strong bubbly sensation that makes it hard to believe that this is a second fermentation in bottle, and is truly reminiscent of Champagne.
The extremely dry mouthfeel, the layered flavor brought out by the Bodai yeast and the sharp acidity add to the smooth aftertaste.
Japanese>English