To make Bodaimoto sake, you only need ordinary kitchen utensils which can be found in any kitchen. No special equipment required. Ingredients are also very simple. Rice, koji and water. That’s it! 

You might think, “How about yeast? Isn’t it yeast which produce alcohol?”. Yes, you are right. And this is the beauty of Bodaimoto. By using only three ingredients in various forms (raw rice, cooked rice and steamed rice) and in special order, you can cultivate lactic acid bacteria which exists in the ingredient and draw yeast from air, then make sake! 

 Sake has been made and enjoyed perhaps at least thousands of years in Japan. But Bodaimoto is the very first systematic approach to make it safely and surely in commercial scale even in the middle of hot and humid summer. The system makes all sense in modern biological point of view. But then Japanese didn’t know anything about it, yet managed to invent this wonderful system utilising the characteristic of each microbes involved efficiently. It is not only the brewing system they invented. Some key technologies for sake making and distributing are also originated from here, which include rice polishing, three-step fermentation and even pasteurisation (400 years ahead of Pasteur’s time!). I think it is truly astonishing!