Made with genmai (brown rice) this sake is strong, robust, sour, and rich. As fans of sakes made with less polished rice, we are excited to have this bottle within our lineup. This Extreme Junmai exhibits the savory quality of the rice in its taste and has a beautiful apple flesh hue thanks to the rice bran. We also love the rice particles in the brew that give it a unique texture and slight effervescence. Enjoy notes of lemon, pickles, and dried fruit.
This sake took seven years to come into fruition. The biggest challenge was to grow the koji on brown rice. As koji resists growing on the hull or bran, the brewery realized that they needed to sprout the brown rice prior to cultivating koji on the rice. They succeeded in this attempt.
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).
- Brewed in Chiba, Japan by Terada Honke
- Nama Muroka Genshu Junmai
- Seimaibuai (rice kernel remaining): Sprouted pesticide-free brown rice 100%
- ABV 12% / SMV: Undisclosed / Acidity: Undisclosed
- 24 fl oz (720 ml)