This month, Andy and Jim look into the mystical (or not) Bodaimoto method of making sake. What is it? Where did it come from? Where did it come BACK from? All will be revealed as we clear away the mists of myth to become one with the truth of this ancient sake brewing method.

Recommended Sake in this Episode:

Andrew:

Gozenshu Bodaimoto Junmai Nigori from Tsuji Honten

Jim:

Takacho from Yucho Shuzo

Useful vocabulary for this episode:

Bodaimoto - A style of brewing using natural production of a lactic acid solution prior to the actual fermentation process.

Bodaiken - Nara-ken bodaimoto ni yoru seishu seizou kenkyukai, or the Nara Prefecture Study Group for Producing Sake using Bodaimoto. A group of local experts, temple representatives, and sake brewers in Nara Prefecture who have claimed the Bodaimoto name for their process.

Ikakimoto - Another traditional name for the process used in Bodaimoto, referring to a basket used to hold cooked rice in water to start lactic fermentation.

Mizumoto - A term used to refer to the same process as Bodaimoto, but for those who do not belong to the Bodaiken group. Originally, a process similar to proto-Yamahai.

Soboshu - Sake made by Buddhist monks during the early period of sake’s flourishing.

Our theme music is from Lotus Lane by The Loyalist - Preconceived Notions

Available at https://soundcloud.com/preconceived-notions

Under a Creative Commons — Attribution 3.0 Unported— CC BY 3.0

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