Katori 90 Namagen

varietal

Rice

region

Chiba

Founded in 1670, Terada Honke has distinguished itself from other sake producers by forgoing the convenience of most modern sake-making practices in favor of older, more labor-intensive methods. The yeast starter for kimoto sake is rhythmically mixed with long paddles to combine yeast, water, rice, and koji into a mash that naturally creates lactic acid. This process takes twice as long as the modern sokujo process, and results in a more fully flavored, bold sake.

Pickup available in store at 41-11 31st Avenue, Astoria, Queens NY.
Usually ready in 1 hour.