Daigo no Shizuku
Daigo no Shizuku
TERADA HONKE - CHIBA
Junmai • Pure Rice Sake
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Bodaimoto • Pre-modern brewing
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 & Yamahai starter methods. This Daigo no Shizuku is a very unique Sake. It is produced using the Bodaimoto method, which is known as a ‘pre-modern’ method of creating Sake, first originating from a temple in Nara. The resultant Sake is wildly different from many, with a full body showing sweet fruit and a pickled ume & citrus character. It’s acidity is lively and refreshing.
*Bodai-moto is created by combining raw polished rice, a small amount of cooked rice and water and incubated for around three days. The cooked or steamed rice that is added is first cooled in the open air where it becomes infected with yeast. After the mixture starts to bubble and tastes sour the liquid is pored off through a mesh, keeping the liquid to be used with steamed rice and koji for the main mash. Both yeast and lactic acid producing bacteria are cultivated in the bodai-moto and transferred to the main mash in the liquid. Current practice uses this liquid to make the starter rather than the main mash itself.
RICE TYPE: Koshi-Hikari
RICE POLISHING: 90%
YEAST STRAIN: Natural
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Terada Honke 'Daigo no Shizuku' will last well for at least 5 - 6 weeks, ideally in a refrigerator.