Classifications
Junmai • Pure Rice Sake
Bodaimoto • Pre-modern brewing method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Specifications
Rice: Koshi-Hikari
Yeast: Natural
Alcohol: 12%
Polish rate: 90%
Format: 720ml
What you can expect:
Daigo no Shizuku is produced using the Bodaimoto method, a ‘pre-modern’ method of brewing Sake, first originating from a temple in Nara. The Sake is has a full body with notes of pineapple and rock melon. Its acidity is lively and refreshing.
Bodaimoto is a starter method created by combining raw polished rice, a small amount of cooked rice and water and incubated for 3-10 days. During this time, the mixture is fermented by naturally occurring lactic bacteria in the air and the liquid becomes acidic. After this, raw rice is steamed before being returning to the acidic mixture where Koji rice will be added (in Terada Honke’s case around 40% of the volume of raw rice). Then fermentation by natural yeast will take 2 weeks. Finally the mixture will be pressed gently in a ‘Fune’ or horizontal press before being bottled.