Brewing sake on Chiba prefecture's Boso Peninsula for only the past 340+ years, Terada Honke is another micro, minimal-interventionist producer that has just hit the US last year. Made with rice polished down to only 90% of its original size (whereas most modern sake polishes down to 70% or even as low as 23%) this is a sake reminiscent of what you would drink in Edo-era Japan, opening with a bold flavor of brown rice and umami and finishing with a mellow acidity, hint of floral aromas, and a touch of lemon zest. What’s more, it is slow brewed, unpasteurized, undiluted with water, and non-charcoal filtered. Terada Honke is the only brewery using organic rice, natural yeast, and an outstanding, self-cultivated koji. Low-intervention sake at its best!
Kimoto - an old school, labor-intensive method of producing a fermentation starter
Junmai - made from only rice
Muroka - non-charcoal filtered
Nama - unpasteurized
Genshu - undiluted with water