Daigo No Shizuku

寺田本家 醍醐の雫

Koshihikari rice milled to an average of 90-93% (vintage dependant), grown without any chemicals provides the base for this natural sake.

An ancient method of starter mash called Bodaimoto is used to craft this sake. Bodaimoto is said to be the roots to Kimoto & Yamahai, documented in ancient texts from the Bodaisenryoji Shrine in Nara during the mid Muromachi era (1336-1465). This is a starter mash reliant on airborne lactic acid bacteria and wild yeast to provide the backbone in crafting the sake. Bottled without charcoal filtering and dilution to keep each batch true to its origins. Enjoy the intricate balance of bright acidity, rich umami, and sweetness. 

Brewery: Teradahonke

Region: Chiba Prefecture / Katori

Rice Variety: Yukigesho and Miyamanishiki

Rice Polish Rate: 90%-93%

Case Format: 6 x 720ml

BC SKU: +467699 (6 x 720ml)

Available In: BC