Ōkura Honke Muroka Nama Dakushu

A medieval naturalist sake made with Bodaimoto method, i.e. fermented spontaneously with ambient yeasts and lactic acid bacteria. The sake is Muroka (unfiltered) and Nama (unpasteurized). 12% alcohol. Milky white, semi-solid appearance, looking more like rice porridge diluted with milk and water than anything sake-related. I mean, seriously, there are rice grains there. The nose is wild and expressive with aromas of earthy spices, ripe citrus fruits, sweet notes of cooked rice, a little bit of green aromatic herbs and …