Mimurosugi Bodaimoto Tsuyuhakaze

A Bodaimoto made with local Nara rice variety, Tsuyuhakaze. The tanks for this cuvée are Japanese cedar made from the local Yoshino forests. 

An incredibly special sake made with an ancient, medieval method of making the fermentation starter called Bodaimoto, where lactic acid is created naturally and was done at Shorakuji temple. 

A dense, remarkably complex sake with lots of ripe tropical fruit and refreshing acidity. It’s full of honeyed, mineral notes and can be aged for years.