GOZENSHU Bodaimoto Nigori is one of the most approachable introductions to Gozenshu's signature bodaimoto brewing method. Produced using a centuries-old fermentation technique that relies on naturally occurring lactic acid bacteria and wild microorganisms, it combines traditional craftsmanship with a remarkably fresh and inviting character.
Creamy and lightly sweet, this nigori balances soft rice umami with vibrant natural acidity, creating a silky texture and refreshing finish. The lively acidity gives the sake a yoghurt-like freshness that keeps it beautifully balanced rather than heavy. Enjoyed chilled, it is equally at home as an aperitif or alongside food, making it an excellent choice for both newcomers and experienced sake drinkers.
Pairs beautifully with goat's cheese, blue cheese, washed-rind cheeses, avocado dishes and spicy cuisine such as Thai food. The combination of creamy texture and lively acidity also works wonderfully with lightly spiced vegetarian dishes.
Yoghurt
Creamy
Steamed Rice
Mineral
