• Mimurosugi Kioke Bodaimoto Jisyaden Yamadanishiki (720ml)
  • Mimurosugi Kioke Bodaimoto Jisyaden Yamadanishiki (720ml)
  • Mimurosugi Kioke Bodaimoto Jisyaden Yamadanishiki (720ml)
  • Mimurosugi Kioke Bodaimoto Jisyaden Yamadanishiki (720ml)
  • Mimurosugi Kioke Bodaimoto Jisyaden Yamadanishiki (720ml)
  • Mimurosugi Kioke Bodaimoto Jisyaden Yamadanishiki (720ml)

Mimurosugi Kioke Bodaimoto Jisyaden Yamadanishiki (720ml) みむろ杉 木桶菩提酛 自社田山田錦

$133.30

Adjacent to the brewery, plots of Yamadanishiki Rice are cultivated by Imanishi Shuzo, with limited use of agro-chemicals and irrigated, with the same transcendent water source, used in the actual brewing process. Yields are minuscule but quality mesmerising;  the cultivation process, laborious & back-breaking.  

In addition to the perfectly clear and smooth taste, which has been thoroughly pursued, the sake has a powerful and full-bodied flavor derived from the soyashi water, and the complex flavors and aromas produced by the microorganisms that live in the wooden barrels - seemingly contradictory elements - but with the power of Miwa's brewing water, in which the god of sake resides, they create an exquisite harmony.

With each sip, the complex flavor from the wooden barrels slowly fills your mouth. The finish is finely textured yet powerful that lingers

「文化×歴史×土×手仕事」にこだわって醸される木桶菩提酛は、みむろ杉の哲学を見事に表現したお酒です。 徹底的に追求したすっきりとした滑らかな味わいに加え、そやし水由来の力強さとコク、木樽に生息する微生物が生み出す複雑な味わいと香りが特徴のお酒です。一見相反するように思える要素が、酒の神様が宿る三輪の仕込み水の力によって絶妙なハーモニーを奏でます

style
light and refreshing
availability
limited
on the palate
layered yet clean umami and cedar
on the nose
gentle white peach
RPR (Rice Polishing Ratio)
unpublished
Title
Default Title
  • Default Title
 

ethos of Imanishi Shuzo, with a focus on "culture x history x soil x handwork" - a spirited encapsulation

Quote image

Characteristics特徴

Prefecture
nara
Rice
yamadanishiki
Alcohol
13%
SMV (Sake Meter Value)
unpublished
Acidity
unpublished
Water Source
subsoil water from an underground aquifer originating from mount miwa, a divine mountain
Yeast
unpublished

How to enjoy楽しみ方

Recommended pairings
nodoguro | saka-ni awabi
Serving temperature
11°C-16℃
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.