The journey is the destination with this sake. It is dynamic and exotic, with notes of sour orange, brown rice, chestnuts, and chocolate milk. There is a lengthy acidity and rich mouthfeel. We suggest chilling Katori 90 and having a cold glass first, then let it come up in temperature over the course of a meal and see how it evolves. Didn't finish the bottle? Stick it in the fridge for a week and revisit for a deep, savory dive.
Junmai Kimoto Muroka Namagenshu
About the producer
Terada Honke is either Japan’s most iconoclastic sake brewery or its most traditional. Under the direction Keisuke Terada and his son-in-law, Masaru, the brewery has vertically integrated to control every element of production. They grow their own organic rice, cultivate their own koji, and do by hand what most of their peers have mechanized. They rely on ambient yeasts for fermentation rather than ubiquitous lab-created ones, and they never dilute, fine, or pasteurize their sake. Their approach is nearly identical to how farmer-brewers worked hundreds of years ago and the resultant sakes are natural, wild, and literally foundational. Terada Honke's sakes drink well at a variety of temperatures and continue to evolve after opening, even days later if kept in the fridge.