Junmai • Pure Rice Sake
Kimoto • Traditional Starter
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Rice: Koshi-Hikari, Yukigesho
Yeast: Natural wild
Polish rate: 90%
What you can expect:
The Katori 90 is made with locally grown organic Koshi-Hikari rice which is a table rice variety. Polished to only 90% and made with the traditional Kimoto method using wild yeast, this Sake is made to represent what Sake tasted like over a hundred years ago - think ‘liquid rice’ in a bottle!
Polishing off only 10% of the rice, leaving a majority of the grain intact including its fats, proteins and enzymes provides the raw material for a robust and full-flavoured beverage.
A very rice dominated aroma, the palate shows very bright acidity with a strong savoury edge. The finish is long, dry and powerful. Please try it at room temperature, then try it as a hot sake to enjoy the deep and profound umami.
About Terada Honke | Kozaki, Chiba Prefecture
The leading light in natural sakes, Masaru Terada is the 24th generation kuramoto of an almost 350 year old brewery. As such, he believes in making sakes that hark back to centuries past.
Terada Honke employs kimoto and ancient bodai-moto methods, using natural yeasts that inhabit the air. The brewery also own 2 hectares of land where they grow their own rice. Here they cultivate pesticide and herbicide-free rice of different varieties including Kameno-o, Shinriki and Chiba Nishiki varieties. They are also leading the way in the recovery of old indigenous species of rice of their area. Apart from their own rice fields, they also have 10 local farms growing rice for them; they are all practicing organic farming, but each has its own originality in their natural rice cultivation, such as rice duck farming (a method where ducks are freed in the rice fields, to let them eat the weeds and the bugs) and non-tilled cropping (where rice is cropped without ever ploughing the soil).
All of the rice used in production is hand-washed without the use of machines. Terada Honke is also one of only a handful or breweries in Japan making their own Koji-kin.