Oaiibai Junmai Bodhi Hashiro.

This is for advanced drinkers. The rice polishing ratio is 90%. Moreover, it is made by this method.

Bodhi Hashiro features:.
Raw rice used:.
Instead of steamed rice, soyashimizu, in which raw rice is soaked in water for lactic acid fermentation, is used as brewing water.
Utilization of Lactobacillus:.
It uses naturally occurring lactic acid bacteria to promote lactic acid fermentation, suppresses the growth of bacteria, and aids the growth of yeast.
Distinctive flavor:.
Sake made from lime yeast produces a unique richness, acidity, and sweetness that smells like yogurt, cheese, and bread dough, according to Imanishi Shuzo, the brewer of Nara's "Sanmorosugi" sake.
Generation of "Soyashi Water":.
When raw rice is soaked in water and allowed to sit for several days, lactic acid bacteria work to produce "soyashi water" with a sour taste. This water serves to inhibit the growth of bacteria.

In other words, it is an old-fashioned method similar to kimoto-zukuri. First of all, the color is dark, and it is hard to believe that the sake has been made less than a month ago. The aroma is generally not good, but it is more of a smell of acidity and a slight caramel smell. When you drink it, it is, as expected, strongly acidic, but with a lingering lactic acidity. And it is slightly sweet. This kind of low-polished sake can be found in Niigata Prefecture, but to have such a high level of production is awe-inspiring.