Terada Honke Nanja Monja Junmai Muroka Nama Genshu Kimoto

Origin: Kozaki, Chiba Prefecture
Rice: A few varieties
Yeast: Natural
Alcohol: 20.5%
Polish rate: 80%
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Made with locally grown organic rice polished to only 80% and made with the traditional Kimoto method using wild yeast. Sweet, and nutty with pleasing bitterness and a yoghurty character. Delicious!
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The leading light in natural sakes, and one of the rare natural sake breweries around, Masaru Terada is the 24th generation kuramoto of an almost 350 year old brewery. As such, he believes in making sakes that hark back to centuries past. The brewery employs kimoto and ancient bodai-moto methods, using natural yeasts that inhabit the air.