Gozenshu ‘1859’ Junmai Bodaimoto

Bodaimoto is the ancient Japanese method used to create the fermentation starter for sake. Considered the earliest form of the better-known Kimoto technique, it delivers a unique and deeply authentic aromatic profile.

The name of this sake, 1859, refers to the year when the famous Omachi rice was discovered in the Okayama prefecture. Since then, this historic brewery has worked tirelessly to promote Omachi rice and share its distinctive character worldwide.

This dry sake stands out for its pronounced acidity and complex flavor, with notes reminiscent of dried fruit, pear, and banana, enriched by a strong cereal accent. A perfect choice for those seeking a traditional sake with deep historical roots and a rich aromatic identity.