Made from table rice that is only 10% polished, this sake packs a punch, and is an example of what sake used to taste like a century ago, with an aroma that suggests a high presence of lactic acid, a strong savory and acidic palate, and a long, dry finish. Kimoto slow-brew, unpasteurized, unfiltered, undiluted.

Terada Honke, the world's most natural 100% pure sake brewery, has returned to medieval and early modern brewing methods. It is the sole brewery using only organic rice, natural yeast, and most outstanding, self-cultivated kōji.