The Natural Organic Japanese Sake Brewery “Terada Honke”

 Terada Honke has brewed sake for more than 330 years in Kozaki; the
 ‘Town of Brewage’ located in Chiba Prefecture 87.5km to the
 northeast of Tokyo.
 We make naturally brewed sake using organic rice, with the help of
 the yeasts and various microorganisms involved in sake making. In
 contrast to the modern mechanized sake brewage, all the work is
 done manually.
 We make our sake according to the ancient Kimoto method (a way
 to ferment with wild microorganisms taking plenty of time) which
 most sake brewers today have stopped practicing. The only
 ingredients are rice, water and koji malt (steamed rice inoculated
 with starch-breaking molds). Our sake is made following the law of
 nature
, borrowing the help of the natural microorganisms inhabiting
 the air within the old walls of the brewery.

The characteristics of our sake:
1. The yeasts and bacteria are the principal characters of our sake making.
  We only be sure that the microorganisms ferment in the best of
  conditions.Brewed following the ancient Kimoto Method.
2. Organic ingredients and additive-free.
3. We work enjoying ourselves; the sake is brewed while the workers sing
  songs → Transmit our joy to the sake.

4. Our aim is to brew sake that serves the customer: organic, naturally
  brewed and healthy - Based on the old Japanese saying that “Sake is
  healthier than hundred medicines
(Hyakuyaku no Cho).

Our way of sake making is as follows:

1. Growing the rice
   Sake brewing begins from making the rice. We have our own 4,000u
   rice field, where we cultivate pesticide and herbicide-free rice. We
   are also challenging in the recovery of old indigenous species of
   rice of this area. Apart from our own rice fields, we have 10 local
   farms growing rice for our sake; they are all practicing organic
   farming, but each has its own originality in their natural rice
   cultivation, such as rice duck farming (a method where ducks are
   freed in the rice fields, to let them eat the weeds and the bugs)
   and non-tilled cropping (Rice is cropped without ever tilling the soil).
    
2. Washing and soaking the rice
   The milled rice is washed by hand, then soaked in water in order to be
   steamed the following morning in a large wooden vat.
   The steamed rice is then moved into particular chambers according to
   different purposes - all the work is done manually.
   
3. Koji-malt making
   Koji is malted rice. It is steamed rice covered with white koji mold
   (Aspergillus oryzae) on its surface. The main role of the mold is to
   produce enzymes that break the starches of rice into sugars, which
   then can be fermented by the yeast into alcohol.Steamed rice is
   brought into a special chamber, where it is sprinkled with the spores
   of the mold and cultivated for 50 hours maintaining certain
   temperature and humidity, until the mold is entirely grown on the rice.
   Koji making is one of the most important stages of the entire brewing
   process, and it has a great influence in the taste and aroma of the
   produced sake.
  
4. Yeast starter (Shubo)
   The word Shubo, when written in Japanese kanji characters means,
   ‘The mother of sake’. This shows how important it is.Before the
   ingredients of the sake are prepared in the main tank, koji malt,
   teamed rice and water are poured into a smaller tank, where the
   yeasts and lactic acid bacteria are cultured in order to help healthy
   fermentation. The role of the lactic acid bacteria is to produce natural
   acids which protect and help the growth of the yeasts. Today, most
   sake-brewers in Japan take the method of adding chemically
   synthesized lactic acid, and purely cultured yeasts in the starter.
   At Terada Honke, we practice the traditional way called ‘Kimoto
   method’
; where we wait for the wild yeasts and microorganisms to
   float in naturally.
   The rice-koji mash is then stirred up a number of times all night long,
   by men singing the ancient song of brewers. The Kimoto method is an
   amazing process in which various microorganisms take turns and work
   together in perfect harmony, to finally produce the sake. This method
   is said to have began more than 300 years ago.
5. Main mash (Moromi) → Fermentation → Pressing
   When the yeast starter (shubo) is ready, it is moved into a larger tank,
   and more rice and more koji malt are added in three successive
   stages.The main mash is stirred everyday, and fermentation takes
   place over 30days. The complete mash (moromi) is then poured into
   cloth sacks and pressed to gain the fresh sake.
   It is left to be matured for over a year before it is bottled.
   Terada Honke is represented in Europe by Yoigokochi Sake Importers.
   For orders or information about the various sake made by Terada
   Honke, please contact:

      Yoigokochi Sake Importers
      Willem Lodewijklaan 125
      8448 PH Heerenveen
      The Netherlands
      Tel: +31-6-1843 5300
      Email: sake@yoigokochi.eu
      Web: www.yoigokochi.eu



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