Terada Honke - Kaikoshu

Classification: Junmai Muroka Kimoto Genshu
Rice: Miyama Nishiki, Koshihikari
Yeast: Natural wild
Alcohol: 19.5%
Polish rate: 65%

Taste:
This sake, made with the ancient kimoto method, spent 18 years resting in the brewery. Incredibly complex with powerful notes of preserved plums, mushrooms and warm spices, balanced with just enough acidity and sweetness. Medium body with a dry and bitter finish.