Bodaimoto (菩提酛), aka mizumoto, is an ancient yeast starter method tracing back to the 15th century. It originates from the Shoryakuji Buddhist temple in Bodaiyama, Nara-shi.
The method, though revolutionary at the time, was replaced by kimoto and fell out of favor. It essentially disappeared until a handful of Nara breweries brought it back in 1995.
This method combines mostly raw rice with cooked rice and water. Lactic acid bacteria develop in this environment. Then the raw rice is steamed and used for brewing. And the lactic acid-rich water, called soyashi mizu, protects the mash from spoilage.
Bodaimoto is both kimoto-kei, as it relies on natural lactic acid bacteria formation. But it’s also the precursor to modern sokujo-moto.
What Does Bodaimoto Sake Taste Like?
Bodaimoto sake is typically rich, sour, umami-forward, and gamey. It also often has a strong lactic character. However, there are some brands that make a cleaner, fruitier style.
Brands to Look For
Takacho, Hanatomoe, and Mimuro Sugi are three Nara brands making traditional bodaimoto. Terada Honke of Chiba also makes some spectacular and funky examples.
For a more modern, clean style, Gozenshu of Okayama makes excellent bodaimoto.