Chiba, Japan

A full-bodied taste of pure sake history. First established in 1670, Terada Honke have been brewing continuously for over 350 years! Today 4th-generation Toji (master brewer) and Kuramoto (brewery owner) Terada Masaru is following in his predecessor’s footsteps, leading a brewery where the ENTIRE incredibly labor-intensive process is done by hand! The rice used is all organic, and most of it is polished far less than average for a more raw and honest sake expression. Made from Koshi-hikari rice polished to 90%, aka 90% of the grain is left after polishing, including its tasty fats, proteins and enzymes. ‘Katori 90’ is brewed in the kimoto style, aka a slow, natural ferment that is left unpasteurized, undiluted & unfiltered. FUN FACT! The kimoto method was developed during the Edo period, around the year 1700, making it one of the oldest and most traditional sake brewing methods. Savoury and powerfully rice-y, rich umami, with plushy lactic structure, toasty corners & spells of crispy acid. One importer recommends to try with sweet potato tacos doused in smoky salsa.