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Gozenshu Bodaimoto Nigorizake
- This unique brew is a fusion of Omachi rice, the backbone of Gozenshu's sake brewing, and Bodai yeast, which was revived ahead of other breweries in Japan. It has a calpis-like flavor due to the incorporation of natural lactic acid bacteria, and its refreshing fruity aroma is accompanied by sweetness, acidity, and a complex umami flavor. It is a light nigori sake that can be easily matched with meals, and is different from ordinary nigori sake that is thick and heavy. It is ideal for those who want to experience the value of Omachi as well as the unique Bodaiyashigoto style of sake brewing. The label was designed by Mr. Masamichi Iwagaki, the chief priest of Mairaiji Temple of the Soto sect, which is famous for its prints in Maniwa City, Okayama Prefecture. Gozenshu's Bodai-Hashigashi-zukuri: Takumi Harada, Gozenshu's previous master brewer, attempted to revive the Bodai-Hashigashi-zukuri method based on the description in "Nihon Yamakai Meisho Zukai" (Japan Mountain and Sea Heritage Book). 1984 saw the start of experimental brewing, and in 1986 it was marketed as "Gozenshu Bodai-Hashigashi-natural lactic acid honjozo four-step brewed cloudy sake.
- Rice and Rice koji
- Omachi from Okayama Prefecture