Bodaimoto originated in temples

Even among sake lovers, those who know about "Bodaimoto" may be in the minority. If you thought, "Since it's called Bodai, does it have something to do with temples?", you're in luck. Bodaimoto is a method of making moto (a yeast starter) that originated at a temple called Bodaisan Shorekiji. It is said to be the origin of kimoto and sokujomoto.

During the Muromachi period, sake brewing was popular at large temples, known as monk sake. Among them, Shorekiji Temple on Mount Bodai in Nara Prefecture established methods such as bodaimoto, the prototype of moto (the yeast starter), the three-stage brewing method, and morohaku brewing. These are thought to have become the foundations of modern sake brewing, and a monument reading "The Birthplace of Japanese Sake" has been erected in the temple grounds.

How to make Bodaimoto

A major difference between bodaimoto and modern moto is that it uses raw rice instead of steamed rice. Raw rice is soaked in water for three days, and the sour water that rises to the top due to lactic acid fermentation is called soyashi water, which is used to make the yeast starter. Because soyashi water is acidic, it suppresses the growth of bacteria and helps yeast grow. Fermentation progresses more easily at higher temperatures, so bodaimoto was prepared during the lingering summer heat. Later, with the development of kimoto in the Edo period and fast-fermenting moto in the Meiji period, bodaimoto, which is difficult to ferment steadily, gradually fell out of use.

Revival by a brewer in Nara Prefecture

In an attempt to revive the once-extinct bodaimoto method, a group of volunteer sake brewers from Nara Prefecture came together in 1996 to form the Nara Prefecture Bodaimoto Sake Brewing Research Group. An investigation found lactic acid bacteria in Iwashimizu near Shorekiji Temple, which proved it was suitable for making soyashimizu. Based on these research results, soyashimizu was made by adding lactic acid bacteria collected from Iwashimizu and the grounds of Shorekiji Temple to raw rice, and the separated raw rice was then steamed and mixed with rice koji to make bodaimoto. The finished bodaimoto was taken home by the eight breweries that belong to the research group, who then produced and sold it as sake using bodaimoto at their own breweries. The taste is sour, like yogurt, and most tend to be full-bodied, but it's interesting to note that the flavor varies depending on the individual characteristics of each brewery.

Bodaimoto Sake Festival to be held in January

It's amazing that such advanced fermentation technology existed during the Muromachi period, when microscopes had not yet been invented and the existence of microorganisms was unknown. Shorekiji Temple holds the Bodaimoto Sake Festival every January, and in 1 it will be held on Saturday, January 2025th. You can enjoy the preparation of the yeast starter and sample Bodaimoto sake (for a fee), making it a great opportunity to experience the origins of sake. Be sure to visit!
Shorekiji Temple:https://shoryakuji.jp/

Writer/Sake Master Eriko Fujita
Expand your world to a sake specialty store in Osaka and encounter a variety of sake and sake breweries. Favorite sakes are Akishika, Ohgi, and others.
Other than drinking, my hobbies include collecting minerals and raising swallowtail butterflies.