Yoshino is home to the Shoryaku-ji temple, where during the Muromachi period (from 1336 to 1573) a group of monks produced their own sake using a very special technique known as 'Bodaïmoto'. To prevent the moromi from spoiling, the monks found the trick of starting the fermentation with spring water in which a certain quantity of rice had been soaked. It showed that this soaking significantly increased the concentration of lactic acid. This compound is essential for preventing bacterial growth at the start of fermentation. The result is surprising: a rich sake, with marked acidity, wild and powerful flavours of undergrowth, and mushroom, but also a lot of freshness with magnificent citrus notes.