2021 Terada Honke Daigo no Shizuku10811
Founded in 1673, Terada Honke have been brewing sake for well over 300 years. Naturally brewed using traditional and ancient methods with indigenous yeasts and micro-organisms that inhabit the air and old walls of the brewery. They also have two hectares of land cultivating pesticide and herbicide-free strains, whilst promoting the recovery of old indigenous species. Their work with local farmers is also quite ingenious with many unique ways of promoting organics such as rice duck farming, where ducks are freed in the fields, functioning as natural weed and pest control, as well as fertilisation. Made in the pre-modern bodaimoto method, combining raw polished rice, a small amount of cooked rice and water, then incubated for up to ten days while naturally souring with lactic bacteria. The raw rice is removed, steamed and returned to the soured water. Kōji rice is added before natural fermentation with indigenous yeasts for two weeks before it's pressed and bottled. Acid-driven, generous and fruity. Unfiltered, undiluted. Serve chilled.
Varietal: Junmai, Muroka, Genshu, Bodaimoto.
Region: Chiba, JP.