Gozenshu Junmai Nigori Bodaimoto

The complexity that surprises
Gozenshu Junmai Nigori Bodaimoto is made using Bodaimoto, the ancient method for preparing the fermentation starter, considered the historical predecessor of the Kimoto method. The Nigori (cloudy) style indicates a sake that is coarsely filtered, designed to leave a light natural sediment that adds body and a naturally creamy texture.
On the nose and palate, notes of cream and a hint of lactic acidity emerge, surprisingly well balanced. The first sip recalls underripe pear, then develops into tones of dried fruit, with a rich yet clean finish.
An incredible discovery for Nigori lovers… and also for those new to the style. Served well chilled (8–10°C), it is an elegant, gastronomic nigori: perfect with cheese (including creamy cheeses), spicy foods, fried dishes and Asian cuisine.