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-generation kuramoto Terada 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 propagated koji (a rarity) and either kimoto or bodaimoto fermentation methods.
Type: junmai muroka namagenshu
Polishing Rate: 90%
Brewing: kimoto slow ferment, unpasteurized, undiluted, unfiltered
