SAKE/Terada Honke

Kaikoshu 2007

Kaikoshu 2007

 

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.

 

DETAILS

+
Bottle Size
$139 AUD
$139.00 AUD $139.00 AUD
Sale Sold out
Tax included. Shipping calculated at checkout.
View full details
PRODUCT

Kaikoshu 2007

PRODUCER

Terada Honke

REGION

Chiba

NOTES

YEAR: 2007

RICE TYPE: Miyama Nishiki

RICE POLISHING: 65%

ALCOHOL: 19%

YEAST STRAIN: Natural

SERVE: Room Temperature

Classification

Junmai • Pure Rice Sake
Kimoto • Traditional yeast starter method
Muroka • No charcoal filtration
Genshu • Undiluted
Koshu • Aged Sake

STORAGE & Handling

STORAGE: Store Hiire [pasteurised] sake in a cool dark place, trying to avoid direct sunlight. 

HANDLING: Once opened this sake will last well for at least 15 - 18 weeks, ideally in a refrigerator. 

Profile
Fragrance (4/5)
Impact (4/5)
SweeTness (1/5)
Acidity (2/5)
Presence (4/5)
Earthiness (4/5)
Tail (5/5)
Producer Profile

Terada Honke

Most of Chiba prefecture lies on the hilly Bōsō Peninsula, a rice farming region, the East coast of which is known as the Ninety-Nine League Plain, an especially productive area. The Kuroshio Current [or Black Tide] flows around Chiba’s shores, which keeps it relatively warmer in winter and cooler in summer than neighbouring Tokyo.

READ MORE