Terada Honke Katori 90 Namagenshu

Established in 1670, Terada Honke made a decision about 30 years ago to part ways with the industrial brewing methods of postwar Japan and take sake back to its roots. 24th-generationkuramotoTerada Masaru is following in his predecessor’s footsteps, leading a brewery where the whole incredibly labor-intensive process is done by hand. The rice used is all organic, and most of it is polished far less than the average in the industry. Fermentation relies on brewery propagatedkōji (a rarity)and eitherkimotoorbodaimotofermentation methods, which when combined with the little-polished rice, results in tastes that are bold, full-bodied, and expressive with a signature high presence of lactic acid.

nextSection

Region:Chiba

Rice Variety:Koshi-hikari, Yukigesho
Type:junmai muroka namagenshu
Polishing Rate:90%
ABV:20%
Ingredients: rice, water,kōji
Brewing:kimotoslow ferment, unpasteurized, undiluted, unfiltered
Serving Temperature: lightly chilled to lightly warmed