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 in lieu of aged spirits after a meal, or treated as a sercial madeira when pairing with a meal.
Recommended serving temperature: room temp (65-75)
Rice Organic miyamanishiki & koshihikari
Seimaibuai (polishing): 65%
Fermentation starter: kimoto
Alcohol: 17%, genshu (undiluted)