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An experimental Bodaimoto Kijoshu presented in two distinct expressions. NOMU HAZY is rich, indulgent and textural with notes of honeyed persimmon, ripe apricot and toasted almonds, whilst NOMU FIZZ is bright, vibrant and bottle-conditioned with lively sherbet fizz, cherry Bakewell, buttery shortbread and cantaloupe melon.
NOMU, meaning "DRINK", is a limited edition, ultra-premium, experimental British sake within our REBIRTH series.
REBIRTH explores the revival of ancient Japanese brewing techniques through a modern British lens. By combining historic fermentation methods with contemporary brewing practices, each release uncovers new layers of flavour, texture and aroma while celebrating sake's rich heritage.
Using the latest Henpei flat polishing technology, alongside the Mizu-moto method derived from a 1,000-year-old Bodaimoto recipe (where natural lactic acid is cultivated using only koji and water prior to fermentation), NOMU combines two of sake's oldest and most revered brewing traditions to explore remarkable structural depth, vibrant acidity and microbial complexity through pre-modern brewing techniques.
Kijoshu is one of sake's rarest and most luxurious styles. Rather than using only water during fermentation, finished sake replaces part of the brewing water, creating an exceptionally rich, concentrated and complex sake with remarkable sweetness, depth and longevity. Often described as the "noble sake" of Japan, Kijoshu is prized for its decadent texture, layered flavours and remarkable ageing potential.
NOMU is released in two complementary expressions, each revealing a different side of the same extraordinary brew. Available individually or as a pair (whilst stocks last).
NOMU HAZY is a gently filtered expression with zero use of charcoal or fining agents, intentionally retaining a delicate haze to enhance texture, aroma and depth of flavour. Rich, velvety and incredibly expressive, this is the purest still expression of NOMU.
We recommend enjoying lightly chilled, or allowing it to gently warm towards room temperature to reveal its full complexity.
Ultra Sweet (-60 SMV)
Oyamanishiki rice (Toyama, Japan) – 70% Henpei
Gohyakumangoku rice (Toyama, Japan) – 70% Classic
MEIRI / #701 Yeast Blend
16.6% ABV
NOMU FIZZ undergoes a secondary fermentation in bottle using Champagne yeast as a traditional-method tirage. Naturally carbonated and bottle-conditioned, it delivers vibrant freshness, fine persistent bubbles and a beautifully balanced sweetness that lifts the richness of the Kijoshu style.
Serve well chilled. Gently invert the bottle a couple of times to mix the fine sediment before opening carefully. Drink fresh.
Sweet-ish (-17 SMV)
Oyamanishiki rice (Toyama, Japan) – 70% Henpei
Gohyakumangoku rice (Toyama, Japan) – 70% Classic
MEIRI / #701 / Champagne Yeast Blend
8.5% ABV
Sulphite-free | Gluten-free | Preservative-free | Vegan
Bottle label illustrations by Meroë
An experimental Bodaimoto Kijoshu presented in two distinct expressions. NOMU HAZY is rich, indulgent and textural with notes of honeyed persimmon, ripe apricot and toasted almonds, whilst NOMU FIZZ is bright, vibrant and bottle-conditioned with lively sherbet fizz, cherry Bakewell, buttery shortbread and cantaloupe melon.
NOMU, meaning "DRINK", is a limited edition, ultra-premium, experimental British sake within our REBIRTH series.
REBIRTH explores the revival of ancient Japanese brewing techniques through a modern British lens. By combining historic fermentation methods with contemporary brewing practices, each release uncovers new layers of flavour, texture and aroma while celebrating sake's rich heritage.
Using the latest Henpei flat polishing technology, alongside the Mizu-moto method derived from a 1,000-year-old Bodaimoto recipe (where natural lactic acid is cultivated using only koji and water prior to fermentation), NOMU combines two of sake's oldest and most revered brewing traditions to explore remarkable structural depth, vibrant acidity and microbial complexity through pre-modern brewing techniques.
Kijoshu is one of sake's rarest and most luxurious styles. Rather than using only water during fermentation, finished sake replaces part of the brewing water, creating an exceptionally rich, concentrated and complex sake with remarkable sweetness, depth and longevity. Often described as the "noble sake" of Japan, Kijoshu is prized for its decadent texture, layered flavours and remarkable ageing potential.
NOMU is released in two complementary expressions, each revealing a different side of the same extraordinary brew. Available individually or as a pair (whilst stocks last).
NOMU HAZY is a gently filtered expression with zero use of charcoal or fining agents, intentionally retaining a delicate haze to enhance texture, aroma and depth of flavour. Rich, velvety and incredibly expressive, this is the purest still expression of NOMU.
We recommend enjoying lightly chilled, or allowing it to gently warm towards room temperature to reveal its full complexity.
Ultra Sweet (-60 SMV)
Oyamanishiki rice (Toyama, Japan) – 70% Henpei
Gohyakumangoku rice (Toyama, Japan) – 70% Classic
MEIRI / #701 Yeast Blend
16.6% ABV
NOMU FIZZ undergoes a secondary fermentation in bottle using Champagne yeast as a traditional-method tirage. Naturally carbonated and bottle-conditioned, it delivers vibrant freshness, fine persistent bubbles and a beautifully balanced sweetness that lifts the richness of the Kijoshu style.
Serve well chilled. Gently invert the bottle a couple of times to mix the fine sediment before opening carefully. Drink fresh.
Sweet-ish (-17 SMV)
Oyamanishiki rice (Toyama, Japan) – 70% Henpei
Gohyakumangoku rice (Toyama, Japan) – 70% Classic
MEIRI / #701 / Champagne Yeast Blend
8.5% ABV
Sulphite-free | Gluten-free | Preservative-free | Vegan
Bottle label illustrations by Meroë
