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Terada Honke is one of the rare “natural” sake breweries operating in Japan - they use estate grown rice, make their own koji in-house, and use an ancient and labor-intensive brewing method called kimoto style, or temple style, entirely by hand. This bold Junmai is only polished to 70%, far less than industry standards, giving it a unique rusticity and savoriness, along with the striking acidity that kimoto style sake tends to impart.
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