Terada Honke Katori 90 Sake
ABOUT THE WINE
"Katori 90" is a junmai sake made by Terada Honke with a singular vision: to honor ancient, slow, and natural brewing methods. Using organic table rice (a rarity in sake production) polished minimally to 90%, this sake captures the full flavor of the grain and the raw essence of the brewing process. It is fermented spontaneously using kimoto starter and indigenous yeasts, then aged to allow its bold, earthy tones to integrate. The sake is undiluted, unfiltered, and unpasteurized (genshu, muroka, nama), yielding a deeply complex, slightly oxidative profile. Best served warm or room temperature, it pairs well with fermented foods, aged cheeses, grilled mushrooms, and root vegetables—dishes that complement its natural funk and structure.
ABOUT THE PRODUCER
Terada Honke, established in 1673 in Chiba Prefecture, is among Japan’s most revered natural sake producers. Under the leadership of Masaru Terada, the brewery practices deeply traditional brewing rooted in a philosophy of microbial coexistence and zero additives. No industrial yeasts, lactic acid, or enzymes are used—everything relies on natural fermentation and manual labor. The brewery operates like a living ecosystem, embracing wild yeasts and ancestral methods, such as the labor-intensive kimoto technique. Their sakes are unapologetically rustic, energetic, and alive—reflections of the land, rice, and time-honored craft. Terada Honke stands as a beacon of sake’s natural movement, bridging Japan’s oldest sake wisdom with modern-day ecological mindfulness.
Original: $36.99
-65%$36.99
$12.95Product Information
Product Information
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Description
ABOUT THE WINE
"Katori 90" is a junmai sake made by Terada Honke with a singular vision: to honor ancient, slow, and natural brewing methods. Using organic table rice (a rarity in sake production) polished minimally to 90%, this sake captures the full flavor of the grain and the raw essence of the brewing process. It is fermented spontaneously using kimoto starter and indigenous yeasts, then aged to allow its bold, earthy tones to integrate. The sake is undiluted, unfiltered, and unpasteurized (genshu, muroka, nama), yielding a deeply complex, slightly oxidative profile. Best served warm or room temperature, it pairs well with fermented foods, aged cheeses, grilled mushrooms, and root vegetables—dishes that complement its natural funk and structure.
ABOUT THE PRODUCER
Terada Honke, established in 1673 in Chiba Prefecture, is among Japan’s most revered natural sake producers. Under the leadership of Masaru Terada, the brewery practices deeply traditional brewing rooted in a philosophy of microbial coexistence and zero additives. No industrial yeasts, lactic acid, or enzymes are used—everything relies on natural fermentation and manual labor. The brewery operates like a living ecosystem, embracing wild yeasts and ancestral methods, such as the labor-intensive kimoto technique. Their sakes are unapologetically rustic, energetic, and alive—reflections of the land, rice, and time-honored craft. Terada Honke stands as a beacon of sake’s natural movement, bridging Japan’s oldest sake wisdom with modern-day ecological mindfulness.
