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A classic imo shochu
A rare daiginjo (not junmai daiginjo)
From coming into the shop
Gozenshu Omachi Bodaimoto 1859 Junmai Sake (BTL 720ml) corn Your credit card will beMaster Brewer Maiko Tsuji of Tsuji Honten has a clear vision as a sake maker: to make all sakes using the bodaimoto starter method while using Omachi rice. They were the first brewery in about 100 years to revive the bodaimoto method (where lactic acid is cultivated in highly acidic water with uncooked rice before the shubo, or yeast starter, is made). Coupling this method with Omachi, Japan's oldest sake rice, Tsuji is emphasizing the original