{"product_id":"gozenshu-junmai-nigori-bodaimoto","title":"Gozenshu Junmai Nigori Bodaimoto","description":"\u003ch1\u003eGozenshu Junmai Nigori Bodaimoto\u003c\/h1\u003e\n\u003cp\u003eGrade: Junmai\u003cbr\u003eRice: Omachi\u003cbr\u003eClassification: Nigori (Unfiltered), Bodaimoto\u003cbr\u003eAlcohol: 17%\u003cbr\u003ePolish rate: 65%\u003c\/p\u003e\n\u003cp\u003eBodaimoto is one of sake's oldest starter methods, developed by monks at Nara's Shoryakuji Temple centuries before anyone had heard of commercial yeast or added lactic acid — raw rice is soaked in acidified water to cultivate wild lactic bacteria first, then the yeast starter is built on top of that. It's slow and unpredictable, and it gives the finished sake a tart, almost yogurt-like edge that a standard nigori just doesn't have.\u003c\/p\u003e\n\u003cp\u003eMade by Tsuji Honten in Okayama with Omachi rice — the grape variety of sake rice, prized for depth and structure — and left unfiltered, so the texture stays cloudy and silken rather than clarified.\u003c\/p\u003e\n\u003cp\u003eFresh apple and rice pudding up front, with real acidity and a dappling of bitterness underneath — sweet, sour and earthy all in the same sip. Serve it chilled or let it come up to room temperature to let the umami show; either way, this is for drinkers who already know they like nigori, not someone trying their first one.\u003c\/p\u003e","brand":"Gozenshu Brewery","offers":[{"title":"Default Title","offer_id":50577407639650,"sku":null,"price":65.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0552\/1339\/1970\/files\/Gonzenshu-Bodaimoto_bdcfd2fc-4551-4cb2-a5b1-51778a152efa.png?v=1790782353","url":"https:\/\/boundbywine.com\/products\/gozenshu-junmai-nigori-bodaimoto","provider":"BoundbyWine","version":"1.0","type":"link"}