Bodaimoto is an ancient sake method for making a starter for sake originated by Buddhist monks over 700 years ago but rarely used since the 1700s. In recent years Yucho Brewery has revived the process working in tandem with the same Buddhist temple that originated it, letting a rice-water mixture pick up the unique microbes to the temple than transferring to the brewery as a starter for this old-school sake.

Rich and sweet flavor of tart apples is balanced by a sour acidity distinctive to this style. A singular expression that shows off the true diversity and potential of sake making.
Hinohikari rice milled to 70%