• Mimurosugi Kioke Bodaimoto Sparkling (720ml)
  • Mimurosugi Kioke Bodaimoto Sparkling (720ml)
  • Mimurosugi Kioke Bodaimoto Sparkling (720ml)
  • Mimurosugi Kioke Bodaimoto Sparkling (720ml)
  • Mimurosugi Kioke Bodaimoto Sparkling (720ml)
  • Mimurosugi Kioke Bodaimoto Sparkling (720ml)

Mimurosugi Kioke Bodaimoto Sparkling (720ml) みむろ杉 木桶菩提酛 スパークリング

$118.00

This limited edition "Kioke Bodaimoto Sparkling" is from the "Kioke Bodaimoto" series, which focuses on the traditional techniques of Mimurosugi, a famous sake brewed in a historic area close to Miwa Taisha Shrine in Nara Prefecture. The theme is "A collaboration between world-class temple brewers." This authentic sparkling sake is made by combining the Bodaimoto brewing method, which was developed in temples in Nara Prefecture in the 1400s, with the Champagne method, which was developed in monasteries in France in the 1600s.

奈良県三輪大社に程近い、由緒ある土地で生み出される銘酒・みむろ杉の伝統技法に目を向けたシリーズ『木桶菩提もと』より、限定品『木桶菩提もと sparkling』のご紹介です。 テーマは「世界的な寺院醸造のコラボレーション」。1400年代に奈良県の寺院で生まれた菩提もと造りと、1600年代にフランスの修道院で生まれたシャンパーニュ製法を掛け合わせて造られる、本格派スパークリング日本酒です。

style
sparkling
availability
limited
on the palate
sparkling and freshness
on the nose
banana | peach | cedar
RPR (Rice Polishing Ratio)
unpublished
Title
Default Title
  • Default Title
 

A refreshing mouthfeel, with a complex, multi-layered flavor of umami, sourness, and sweetness.

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Characteristics特徴

Prefecture
Nara
Rice
Yamadanishiki
Alcohol
12%
SMV (Sake Meter Value)
unpublished
Acidity
unpublished
Water Source
unpublished
Yeast
subsoil water from an underground aquifer originating from mount miwa, a divine mountain

How to enjoy楽しみ方

Recommended pairings
cheese fondue | yakiniku | skewers
Serving temperature
0℃ - 10℃
Serving vessels
white wine glass

Reviewsレビュー

Test: mimurosugi

Imanishi Shuzo 今西酒造

A unique historical style of Sake which is carried on by Imanishi brewery is the Bodaimoto brewing method, once written about in detail in Japan’s first record of sake brewing, the Mishu No Nikki and native to the Nara region. This brew is made through a traditional method of lactic acid propagation and only with locally cultivated Hitomebore rice, fermented in traditional style barrels made with Yoshino Cedar from Mount Miwa. The Bodaimoto is a dedication to nature, within each bottle exists the commitment to nature and the abundance which it provides with little human technological intervention.