Terada Honke Shizen No Manma 1.8L
3 in stock
Region: Chiba, Japan
Rice varieties: Miyamanishiki and Dewasansan
Terada Honke Shizen No Manma 1.8L is a savory and complex sake from Chibu prefecture made with organic estate-grown rice and house-made koji.
Song: Moonlight Mile by The Rolling Stones
3 in stock
Save BIG when you buy more (mix and match)
SAVE 10% when you buy 6-11 bottles
SAVE 15% when you buy 12-23 bottles
SAVE 20% when you buy 24 bottles or more!
About Terada Honke Shizen No Manma 1.8L
Terada Honke Shizen No Manma 1.8L is a savory and complex sake from Chibu prefecture made with organic estate-grown rice and house-made koji. This bold Junmai is only polished to 70%, far less than industry standards, which gives it a unique rusticity and savoriness. Using the traditional, labor intensive Kimoto method, and bottled unpasteurized and not charcoal filtered. Delicious served chilled.
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 fall into the mixture and the liquid becomes sour water. After this time frame, the raw rice is taken away and steamed before being returned to the sour water. Then the 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.