tmnaraBodhi-motome-zukuri is a brewing method used in the Muromachi period (1336-1573) at Shoreki-ji Temple on Bodhi Mountain in Nara. It is characterized by the use of raw rice in the production process. Using rice and water from the Shorekiji temple and its territory, the Shorekiji lactobacillus and Shorekiji yeast isolated from the temple grounds are used to make the sake mother, which is then combined with modern brewing methods to produce a rich, umami-flavored junmai-shu with regional characteristics unique to Nara Prefecture. In addition, it has a cultural aspect in that the production technique of this Bodhi-moto is handed down to future generations at Shorekiji Temple.
Rice (domestic), Rice malt (domestic), Polishing ratio 70%, 100% Hinohikari produced in Bodhiyama-cho, Nara.
Alcohol content 17 degrees, Sake degree -28, Acid degree 3.3, Amino acid degree 2.4, Kongo Katsuragi mountain range Shinso groundwater, Hardness around 250mg/L
The smell is soft alcohol, the taste is alcohol with a shift from umami to sweetness. Together with Kaze no Mori, it is a delicious sake with a slight effervescence.
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