Bodaimoto-brewing is a brewing method used only by a few breweries in Japan. Wild yeast and natural lactic acid bacteria play a major role, and sake brewed with this method has a unique flavor. One of the characteristics is the light acidity, which is similar to that of white wine. The acidity is derived from natural lactic acid bacteria and the refined sweetness is like Calpis for adults. It goes well with cheese and is recommended for sake beginners and women. The mild aroma is refreshing, like that of green apples.