Terada Honke Daigo No Shizuku 720ML

Region: Chiba

Classification: Junmai Muroka Nama Genshu Bodaimoto

Rice: Organic Koshi-Hikari

Yeast: Natural

Alcohol: 11%

Polish rate: 90%

Daigo no Shizuku is produced using the Bodaimoto method, a pre-modern method of brewing Sake. The Sake 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 Honkes 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.