An Ancient Brewing Tradition Meets the Richness of Omachi Rice
GOZENSHU 9 (NINE) revives Bodaimoto, an ancient sake-brewing method that uses naturally occurring lactic acid bacteria. The resulting sake combines the rich, savory character of Omachi rice, a prized sake-rice variety originating in Okayama, with a refreshing acidity that gives it a lively, well-balanced flavor.
Its versatile taste pairs beautifully with traditional Japanese cuisine, while its fresh acidity also complements Western dishes, making it an appealing choice for a wide range of meals.
The Secret Behind the Bodaimoto Method
Bodaimoto is considered one of the earliest foundations of the sake-making techniques used today. A defining feature of this traditional method is the preparation of soyashi-mizu, water in which rice is soaked to encourage the natural development of lactic acid bacteria.
This specially prepared water is added at the beginning of the starter-mash process. The lactic acid helps suppress unwanted microorganisms while supporting alcoholic fermentation, making it possible to produce delicious sake safely even during the warmer summer months.
By bringing this historic technique back to life, Tsujimoto Honten preserves an important part of Japan’s brewing heritage while creating a sake suited to contemporary tastes. GOZENSHU 9 (NINE) offers visitors to Okayama an opportunity to discover the region’s celebrated Omachi rice and experience the distinctive character of an ancient brewing tradition.