Terada Honke Daigo No Shizuku Junmai Saké
1 in stock
Region: Chiba, Japan
Rice varieties: Koshi-hikari, Yukigesho
Terada Honke Daigo No Shizuku Junmai Saké is made in a “pre-modern” style originating at a temple in Nara. Full-bodied with fruit and acidity.
Song: Go Go Around This World by Fishmans
1 in stock
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About Terada Honke Daigo No Shizuku Junmai Saké
Terada Honke Daigo No Shizuku Junmai Saké is made in a “pre-modern” style originating at a temple in Nara. This saké is wildly different from many, with a full-body showing sweet fruit and a pickled ume & citrus character. Its acidity is lively and refreshing.
About Terada Honke
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 kōji (a rarity) and either kimoto or bodai-moto fermentation 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.
Bodai-moto is a starter method created by combining raw polished rice, a small amount of cooked rice, and water and incubated for anywhere from three – ten days. During this time lactic bacteria falls into the mixture and the liquid becomes sour water. After this time frame, the raw rice is taken away and steamed before being returning to the sour water. Then an addition of Koji rice is added (in Terada Honke’s case around 40% of the volume of raw rice). Then fermentation by natural yeast takes just two weeks. Then just a simple gentle pressing in a ‘Fune’ or horizontal press before being bottled.