Shoryakuji, Birthplace of Refined Sake

Head temple of the Bodaisan Shingon school, once a leading maker of temple sake brewed by monks from estate rice. Techniques behind modern brewing, such as three-stage mashing, morohaku brewing, bodaimoto yeast starter, and pasteurisation, were established here and recorded in Goshu no Nikki and other texts, hence it is called the birthplace of Japanese refined sake. Each January a yeast starter is still made here and used by seven Nara breweries.