Terada Honke Junmai Muroka Nama Genshu Kimoto Koshu Kaikoshu 2005
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Established in 1673, Terada Honke have been brewing continuously for over 345 years. They are purveyors of only natural yeast brewing, working almost exclusively with traditional kimoto & bodaimoto starter methods. The Kaikoshu 2005 is a ‘koshu’ (aged) sake made with locally grown Miyamanishiki & Koshihikari rice. Aged in bottle at the brewery until release, this is a wonderful expression of Koshu. Incredibly complex with a malt & toffee character. The palate has bold acidity with a long grippy finish. Enjoy as a digestive or think in terms of sercial madeira or whiskey when planning a pairing.
Terada Honke, 寺田本家
Location: Chiba, Japan
Vintage: 2005
Rice: Organic miyamanishiki & koshihikari
Seimaibuai (polishing): 65%
Fermentation starter: kimoto
Alcohol: 17%, genshu (undiluted)
Yeast: Ambient
Grade: Junmai
Recommended serving temperature: room temp (65-75) or warm (113)
Established in 1673, Terada Honke have been brewing continuously for over 345 years. They are purveyors of only natural yeast brewing, working almost exclusively with traditional Kimoto & Yamahai starter methods. This Daigo no Shizuku is a very unique Sake. It is produced using the Bodaimoto method, which is known as a ‘pre-modern’ method of creating Sake, first originating from a temple in Nara. The resultant Sake is wildly different from many, with a full body showing sweet fruit and a pickled ume & citrus character. It’s acidity is lively and refreshing.
*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 simply gentle pressing in a ‘Fune’ or horizontal press before being bottled.
