Terada Honke, which has been operating for over 350 years, is often recognized as the darling of the natural sake movement. Their motto is “Learning from nature and brewing sake according to it.” 

Daigo no Shizuku is a sake using the bodaimoto starter method. You can read more about bodaimoto here. The motivation to brew a bodaimoto came from its former master brewer. Yaegashi-san of the brewery explains, “A former temple monk approached our 23rd generation owner of the time Keisuke Terada with the idea of brewing sake with us. He later became our toji (master brewer).” As a former monk, the toji brought with him the knowledge of bodaimoto. Yaegashi-san continues, “Bodaimoto undergoes an unusual process of ‘going bad to get better’ before becoming sake. From an initially putrid, sour-smelling state, it is transformed by natural lactic acid bacteria and yeast into an impressively delicious sake. Starting from the negative, it turns into the positive. That is the charm of Daigo no Shizuku.” This sake is unique in that it uses kuratsuki kobo (wild yeast living in the brewery). “Our sake is characterized by the use of sake rice grown without pesticides and chemical fertilizers,” Yaegashi says.

The low-intervention style of bodaimoto coupled with low-polish creates intensely cloudy yellow brew with notes of orange peel, honey, and lemon which reminds us of tej (Ethiopian honey wine) with a heavy dose of acidity. Our favorite pairing was having this sake chilledwith red chicken curry from Teni East Kitchen. The rich, spicy curry contrasted well with the sweet and sour flavors of Terada's bodaimoto.

Read our interview with Yaegashi-san from Terada Honke here!

Terada Honke was established over 340 years ago and are currently lead by 24th generation Toji Masaru Terada. They focus on extremely old-school brewing conventions; they brew using traditional yamahai and kimoto methods, sing while agitating the mash, rely solely on naturally occuring microorganisms which live at the brewery, and use as little machinery as possible, all while using pesticide-free rice. They even have a cafe on site at their brewery where they use their sake kasu and other byproducts to craft dishes and teach their guests about the magic of fermentation. True to Terada Honke form, this sake is a nama muroka genshu (unpastuerized, unfiltered, undiluted). 

Features

• Brewed in Chiba, Japan by Terada Honke
• Bodaimoto Nama Muroka Genshu Junmai
  
• Seimaibuai (rice kernel remaining): Koshi Hikari 90%
• ABV 12% / SMV: -20 to -80 / Acidity: 5-12
  
• 24 fl oz (720 ml)