Mimurosugi みむろ杉 菩提酛原酒 Bodaimoto Genshu ??% Seimai Buai

Rice - Yamadanishiki 山田錦 🌾
Prefecture - Nara 奈良県
Brewery - Imanishi Syuzou 今西酒造
Alcohol - 13%
Color - Light Yellow
Aroma -🍈, 🍑, 🍯, Nectarine, 🍋 Barley Water, 🍚
Taste - Light
Umami - Light
First impression - Lively
Body - Light
Sweetness - Medium Sweet
Tail/length - Short
IG: @mitsui.sakenoob @senshu_shoten
🍋 🍋 🍯 🍯
Notes - Miwa, Nara Prefecture is said to be the place where the god of 🍶 rests and Imanishi Syuzou has been making 🍶 in this area since 1660 and is the only 🍶 brewery that still exists today. Bodaimoto was created in the middle of the Muromachi period at Shorakuji Temple in Nara Prefecture and is said to be the prototype of the currently popular Sokujomoto and Kimoto based Shubo. Bodaimoto is created by soaking raw 🌾 in water and promoting lactic acid fermentation by utilizing the power of lactic acid bacteria that grows in nature to encourage the growth of yeast and perform alcoholic fermentation.

Smooth and elegant in the mouth and yet full of ginjo aroma bursting within. Using traditional bodaimoto method and coupled with modern brewing techniques, you can experience how the subtle sourness deriving from the bodaimoto intertwined with the gentle sweetness from the Yamadanishiki 🌾. Some reminiscent of 🍚 aroma can also be felt if you are a seasoned 🍶 drinker. You will not realize how a traditional brewing method can produce such a modern taste and flavor 🍶 until you try this from Mimurosugi. They are indeed at the forefront of modern 🍶 in their production techniques.

I am usually in search of unique or less regular brewing methods in order to satisfy my thirst for 🍶 with lots of depth and how they tend to change with the increase in temperature.