Description
This unique sake is made by fusing the sake rice Omachi, which has been the backbone of Gozenshu sake brewing, with the revived Bodaimoto, which was the first sake in the country to be made. It has a flavor similar to Calpis because it contains natural lactic acid bacteria, and has a refreshing fruity aroma with sweetness, sourness, and complex umami. Unlike the typical thick nigori sake, this is a light nigori sake that goes well with food. It is perfect for experiencing the value of Omachi as well as the ingenuity of Bodaimoto brewing. The label was created by Masamichi Iwagaki, the head priest of the Soto Zen sect Mairaiji Temple, which is famous as a print temple in Maniwa City, Okayama Prefecture.
Bodaimoto brewing for Gozenshu: Based on the description in the “Nihon Sankai Meisan Zue,” Takumi Harada, the previous head brewer of Gozenshu, attempted to revive Bodaimoto. Test brewing began in 1984, and the sake was sold commercially in 1986 as “Gozenshu Bodaimoto Natural Lactic Acid Honjozo Four-Stage Preparation Cloudy Sake.”
御前酒の酒造りを支えてきたバックボーンともいえる酒米・雄町と、全国に先駆けて復活させた「菩提酛」を融合させた唯一無二の造り。天然の乳酸菌を取り込んでいるためカルピスのような風味があり、爽やかな果実様の香りに甘味と酸味、複雑な旨味が同居します。一般的などろりとしたにごり酒とは違う、食事にも合わせやすいうすにごり酒です。雄町の価値と共に、菩提酛造りの妙に触れていただくのに最適です。ラベルは岡山県真庭市で版画寺として有名な曹洞宗毎来寺の住職、岩垣正道氏の作。
御前酒の菩提酛造り：『日本山海名産図会』の記述から御前酒の先代杜氏である原田巧が菩提酛の復活を試みる。1984年に試験醸造を開始し、1986年に「御前酒 菩提酛天然乳酸本醸造四段仕込濁酒」として市販。
