{"product_id":"suginishiki-bodaimoto-junmai-720ml","title":"Suginishiki, Bodaimoto Junmai, 720ml","description":"\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\"\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Bodaimoto Junmai\u003c\/p\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\"\u003e\u003cstrong\u003ePolishing ratio\u003c\/strong\u003e\u0026nbsp;70%\u003c\/p\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\"\u003e\u003cstrong\u003eRice Variety:\u003c\/strong\u003e Homarefuji\u003c\/p\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\"\u003e\u003cstrong\u003eAlcohol percentage:\u003c\/strong\u003e 14%\u003c\/p\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\"\u003eThe 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!\u003c\/p\u003e","brand":"Kanpai","offers":[{"title":"Default Title","offer_id":51649593016663,"sku":null,"price":39.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/8986\/2743\/files\/kanpai-sake-sugi-bodaimoto-junmai.jpg?v=1757539186","url":"https:\/\/www.kanpai.eu\/en\/products\/suginishiki-bodaimoto-junmai-720ml","provider":"Kanpai","version":"1.0","type":"link"}