Bodaimoto Sake

Originating from Nara Prefecture in the heart of the Kansai region, this sake is born in an inland environment with a relatively mild climate, characterized by hot, humid summers and cool winters. The rice paddies benefit from abundant spring water from the surrounding hills, providing a purity ideal for crafting delicate sake. The seasonal temperature variations allow for the gradual maturation of the rice, promoting a good starch concentration, essential for a precise aromatic profile and a balanced texture.

Made using the traditional Bodaimoto method, this sake is based on an acidic starter culture obtained through natural lactic fermentation before the addition of yeast. The sake rice is carefully polished to extract the starch-rich core, then slowly fermented at a low temperature to preserve its aromatic finesse. No alcohol is added, resulting in a pure junmai focused on the expression of the rice and water, with minimal aging to maintain its original freshness.

This sake reveals notes of cooked rice , fresh walnuts , and ripe apple , enhanced by lactic hints of yogurt and a touch of toasted grain . On the palate, the texture is both supple and full, carried by a delicate acidity from the bodaimoto method, which extends the finish with a slightly umami sensation and a flavorful persistence, making it perfect for both enjoying at the table and sipping neat.

The history of sake in Japan is part of a millennia-old narrative, intimately linked to rice cultivation and Shinto rituals. As early as the 3rd century, the first rice fermentations, known as kuchikami no sake, relied on priestesses chewing the grains, thus releasing the enzymes necessary to transform starch into sugar. Over time, agricultural advancements and brewing techniques from China refined production, giving rise to unique parallel fermentation methods. During the Heian period, sake became a central element of imperial and religious ceremonies, a symbol of purity and the union between gods and humans. During the Edo and Meiji periods, improvements in yeast, mastery of rice polishing, and nationwide distribution transformed sake into a popular beverage, deeply rooted in the daily and festive life of Japan. Meanwhile, other fermented or distilled beverages emerged, such as shōchū and awamori, originating from southern terroirs and influenced by foreign cultures. Today, sake continues to reinvent itself: a blend of tradition and modernity, it reflects the diversity of climates, rice varieties, and regional expertise, while embodying the welcoming spirit of Japan.