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An ancient method to create yeast starter, it has seen a resurgence in the 1990s by a handful of Nara breweries.
A 2-step natural ferment method that combines raw rice with cooked rice & water to create a lactic acid starter. The raw rice is then steamed and used for brewing as a yeast starter
Bodaimoto sake is typically rich, sour, umami-forward, and gamey. It also often has a strong lactic character
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Founded in 2019, we were bored with the typical Cabernet Sauvignon, Merlot, Chardonnay, Amarone & Moscato offerings at most bars & restaurants, and were inspired to dive deeper into the wine world!
