The Story
Established in 1673, Terada Honke have been brewing continuously for over 345 years. They are purveyors of only natural yeast brewing, working almost exclusively with traditional kimoto & bodai-moto starter methods. The Kaikoshu is a ‘koshu’ [aged] sake made with locally grown Miyama Nishiki & Koshi Hikari rice. Aged in bottle at the brewery until release this is a wonderful expression of Koshu. Incredibly complex with a malt & toffee character. The palate has bold acidity with a long grippy finish.
YEAR: 2006
RICE TYPE: Miyama Nishiki & Koshi-Hikari [Organic]
RICE POLISHING: 65%
ALCOHOL: 17%
YEAST STRAIN: Natural
SERVE: Room Temperature
Description
Established in 1673, Terada Honke have been brewing continuously for over 345 years. They are purveyors of only natural yeast brewing, working almost exclusively with traditional kimoto & bodai-moto starter methods. The Kaikoshu is a ‘koshu’ [aged] sake made with locally grown Miyama Nishiki & Koshi Hikari rice. Aged in bottle at the brewery until release this is a wonderful expression of Koshu. Incredibly complex with a malt & toffee character. The palate has bold acidity with a long grippy finish.
YEAR: 2006
RICE TYPE: Miyama Nishiki & Koshi-Hikari [Organic]
RICE POLISHING: 65%
ALCOHOL: 17%
YEAST STRAIN: Natural
SERVE: Room Temperature
