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  • Mimurosugi Bodai Moto Junmai (720ml)
  • Mimurosugi Bodai Moto Junmai (720ml)

Mimurosugi Bodai Moto Junmai (720ml) みむろ杉 菩提酛 純米

$80.00

Viscous, plump & juicy, providing a very long drawn out, pervasive & bright finish. The ancient Bodaimoto method results in sake that is sweet and high in acidity. Best enjoyed warm.

style
rich and complex
availability
year round
best before
Out of stock
on the palate
persimmon and umami
on the nose
gentle rice notes
RPR (Rice Polishing Ratio)
70%
Title
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A revival sake made by a method developed in the 14th century, the Bodaimoto which was invented at Sho-Ryaku Temple, famed as the birthplace of sake located in Nara.

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Characteristics特徴

Prefecture
nara
Rice
hitomebore
Alcohol
15%
SMV (Sake Meter Value)
-6
Acidity
+2.3
Water Source
subsoil water from an underground aquifer originating from mount miwa, a divine mountain
Yeast
ambient yeast

How to enjoy楽しみ方

Recommended pairings
robatayaki | buta kakuni
Serving temperature
16°-25°
Serving vessels
ochoko

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.
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