MIMUROSUGI KIOKKE BODAIMOTO

味わいの特徴

Taste Our brewing philosophy is "pure, righteous sake brewing". The brewery's philosophy is to brew sake that is "pure, right, and correct." The brewery's carefully pursued clear, smooth mouthfeel is complemented by the strength and depth of flavor derived from the soyashi-water, and the complex flavor and aroma created by the microorganisms that live in the wooden vats. The thought that went into the creation of this work of art Since ancient times, sake has been a symbol of nature's blessings and a means of communicating with the gods. There was no industrial way of thinking, and sake was a symbol of prayer. The sake people enjoyed at that time was "doburoku. Time passed in Japan in the mid Muromachi period (1400s). With experience and wisdom, the priests of Shorakuji Temple in Nara Prefecture created a yeast yeast brew using only natural ingredients to minimize the risk of spoilage. This was the supernatural "Bodai-Hashiwazukuri" style of sake brewing. It became the prototype for modern sake brewing methods. Later, the Nara monk created "three-stage brewing," "morohaku-zukuri," "hi-ire," and "kamizukan" one after another, changing the history of sake. Sake" produced only with things that grow in the natural world attracted people's attention, Sake must have been as familiar to people at that time as if they breathed the air. In this age of efficiency, industrialization, and chaos in all things, the sake industry has become a major source of income for the people of Nara Prefecture. With respect for the nature, culture, and history that have been passed down from generation to generation in Nara Prefecture, we are committed to reviving the Bodai-Hashimoto brewery with modern technology in Miwa, Nara Prefecture, where the god of sake resides, to connect the sake culture and preserve the tradition. Please enjoy the genuine blessings of nature.

情報詳細

特定名称

Other

原材料

Rice and Rice koji

使用米

Yamada Nishiki

アルコール度

14%