Savoury & Bodied Sake
These sakes are usually paired with heftier foods, and have a characteristic umami aromas with a pleasant bitter richness on the palate
Description
Terada Honke Daigo No Shizuku 720ML
Region: Chiba
Classification: Junmai Muroka Nama Genshu Bodaimoto
Rice: Organic Koshi-Hikari
Yeast: Natural
Alcohol: 11%
Polish rate: 90%
Daigo no Shizuku is produced using the Bodaimoto method, a ‘pre-modern’ method of brewing Sake. The Sake has a full body with notes of pineapple and rock melon. Its acidity is lively and refreshing.
Bodaimoto is a starter method created by combining raw polished rice, a small amount of cooked rice and water and incubated for 3-10 days. During this time, the mixture is fermented by naturally occurring lactic bacteria in the air and the liquid becomes acidic. After this, raw rice is steamed before being returning to the acidic mixture where Koji rice will be added (in Terada Honke’s case around 40% of the volume of raw rice). Then fermentation by natural yeast will take 2 weeks. Finally the mixture will be pressed gently in a ‘Fune’ or horizontal press before being bottled.
Terada Honke
e leading light in natural sakes, Masaru Terada is the 24th generation owner of an almost 350 year old brewery. Employing labour intensive kimoto & bodaimoto brewing methods, they are one of the few breweries making their own Koji or starter
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