• Mimurosugi Junmai Ginjo Kioke Bodaimoto Yamadanishiki (720ml)
  • Mimurosugi Junmai Ginjo Kioke Bodaimoto Yamadanishiki (720ml)
  • Mimurosugi Junmai Ginjo Kioke Bodaimoto Yamadanishiki (720ml)
  • Mimurosugi Junmai Ginjo Kioke Bodaimoto Yamadanishiki (720ml)
  • Mimurosugi Junmai Ginjo Kioke Bodaimoto Yamadanishiki (720ml)
  • Mimurosugi Junmai Ginjo Kioke Bodaimoto Yamadanishiki (720ml)

Mimurosugi Junmai Ginjo Kioke Bodaimoto Yamadanishiki (720ml) みむろ杉 木桶 木桶菩提もと

The wine quality fully demonstrates the unique transparent and round taste of Sanzhusugi, coupled with the unique mellow feeling given by bodaimoto brewed with Mimuro cedar, and the complex flavor from the wooden barrels slowly fills your mouth. The microorganisms in the cedar barrels derive natural and diverse complexity and aroma.

During the barrel maturation process, various types of rice are mixed into the wine. The different elements come together in a wonderful way. Since the quality of sake is mainly based on maturation, you can also experience different drinking pleasures through home-refrigerated maturation.

style
light and aromatic
availability
limited
on the palate
cedar and shisho flowers
on the nose
green apples & apricots
RPR (Rice Polishing Ratio)
Unpublished
Title
Default Title
  • Default Title
 

An ancient method revived, then tweaked over years of testing to form a perfect representation for the brand's elegant image and the historical significance of the Nara born ancient bodaimoto method, created with cedar casks from the local Yoshino cedar.

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Characteristics特徴

Prefecture
nara
Rice
yamadanishiki
Alcohol
13%
SMV (Sake Meter Value)
unpublished
Acidity
unpublished
Water Source
subsoil water from an underground aquifer originating from mount miwa, a divine mountain
Yeast
ambient

How to enjoy楽しみ方

Recommended pairings
unagi | grilled kinmedai
Serving temperature
11°-16°C
Serving vessels
burgundy glass

Imanishi Shuzo 今西酒造

A unique historical style of Sake which is carried on by Imanishi brewery is the Bodaimoto brewing method, once written about in detail in Japan’s first record of sake brewing, the Mishu No Nikki and native to the Nara region. This brew is made through a traditional method of lactic acid propagation and only with locally cultivated Hitomebore rice, fermented in traditional style barrels made with Yoshino Cedar from Mount Miwa. The Bodaimoto is a dedication to nature, within each bottle exists the commitment to nature and the abundance which it provides with little human technological intervention.