Suginishiki, Bodaimoto Junmai, 720ml

Type: Bodaimoto Junmai

Polishing ratio 70%

Rice Variety: Homarefuji

Alcohol percentage: 14%

The Sugii family has been focusing on reviving old brewing techniques for some time now. They recently started experimenting with one of the oldest techniques: bodaimoto. The start of fermentation here differs from what we normally see: the brewer lets a mixture of cooked rice, water, and raw rice rest for a week, allowing the lactic acid bacteria and yeasts present in the brewery to get to work. Steamed rice and koji are then added to this pied de cuve (yeast starter) to finally brew the sake. The result is quite distinctive: slightly refreshing due to the lactic acid, yet creamy and round, more umami-like than fruity. Well worth discovering!