Takachou Bodaimoto Junmaishu

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味わいの特徴
Nara sake, which had been made since the Muromachi period (1333-1573), reached its heyday during the Warring States period (1336-1568). The "Bodai-Hashiroshi" technique, which originated at Shoryaku-ji Temple on Mt. Bodai in Nara, enabled the safe production of sake mother, and the temple brewery in Nara established the technology that is the basis of today's sake brewing. This is the reason why the Bodai-Hashiwake method is said to be the origin of sake brewing and why Shoreki-ji Temple is said to be the birthplace of sake. It is recorded that Nobunaga Oda praised the high quality of the sake. Later, as sake brewing diversified in various regions, this traditional technique was gradually forgotten with the development of the Yamahai and Hayakoshi methods of sake brewing. Now, as part of the Takacho lineup, the tradition and technique of "Nara Sake" is passed on to the people.
情報詳細
特定名称
Junmai
原材料
Rice and Rice koji
使用米
Hinohikari produced in Bodisen-cho, Nara City
アルコール度
17%
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