Made from table rice that is only 10% polished away, this sake packs a punch and is an example of what sake used to taste like a century ago - with an aroma that suggests a high presence of lactic acid, a strong savory and acidic palate, and a long, dry finish.
Unpasteurized, unfiltered, undiluted.
"Terada Honke has brewed sake for more than 340 years in Kozaki; the ‘Town of Brewage’ located in Chiba Prefecture, 87.5km to the northeast of Tokyo.
We make naturally brewed sake using organic rice, with the help of the yeasts and various microorganisms involved in sake making. In contrast to the modern mechanized sake brewage, all the work is done manually. We make our sake according to the ancient Kimoto method (a way to ferment with wild microorganisms taking plenty of time) which most sake brewers today have stopped practicing. The only ingredients are rice, water and koji malt (steamed rice inoculated with starch-breaking molds). Our sake is made following the law of nature, borrowing the help of the natural microorganisms inhabiting the air within the old walls of the brewery."
The characteristics of their sake:
- The yeasts and bacteria are the principal characters of their sake making. They are sure that the microorganisms ferment in the best of conditions. Brewed following the ancient Kimoto Method.
- Organic ingredients and additive-free.
- They work enjoying ourselves; the sake is brewed while the workers sing songs -> Transmits their joy to the sake.
- Their aim is to brew sake that serves the customer: organic, naturally brewed and healthy - Based on the old Japanese saying that “Sake is healthier than hundred medicines” (Hyakuyaku no Cho).
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