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Brewing sake on Chiba prefecture's Boso Peninsula for only the past 340+ years, Terada Honke is another micro, minimal-interventionist producer that has just hit the US. Led by 24th-generation Toji (Master Brewer) Masaru Terada, Terada Honke is a leader in the industry for only using organically grown rice, and employing only indigenous yeasts for fermentation (although it takes more than just yeast to make sake! Watch "Birth of Sake" to get a better understanding of the back-breaking process and dedication of brewery workers).
Katori 90 is several things: Pure Rice (Junmai), made with a traditional starter (kimoto), that is neither charcoal filtered (muroka), nor pastuerized (nama), nor diluted before bottling (genshu). Since nothing is subtracted, all the flavors and textures remain intact in the bottle! Yum! But this also means this isn't your typical sake - you're getting a robust, textured, full-flavored and full-bodied, high-acid, sake with more lactic and grainy aromas.