Keep it natural, baby.
Bodai-moto is a starter method created by combining raw polished rice, a small amount of cooked rice and water and incubated for anywhere from three - ten days. During this time lactic bacteria falls into the mixture and the liquid becomes sour water. After this time frame the raw rice is taken away and steamed before being returning to the sour water. Then an addition of Koji rice is added (in Terada Honke’s case around 40% of the volume of raw rice). Then fermentation by natural yeast takes just two weeks. Then just a simply gentle pressing in a ‘Fune’ or horizontal press before being bottled.
Katie and Denny
Your friendly neighborhood wine shop, focused on small production, organic and biodynamic, natural wines. Connect with us on Instagram for suggestions on your next bottle and to follow along in our downtown Lafayette wine journey.
Visit us to shop in person or order online and pick up in the shop.
210 E. Vermilion Street, Lafayette, LA 70501
Friday & Saturday
Closed Sunday & Monday