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AI summary of what 4 dish mentions say about the food
Terada Honke’s junmai sake is the standout, praised for its smooth depth. Reviewers describe the overall vibe as quietly refined and warmly satisfying.
“This sake is polished to 70%, meaning 30% of the grain's outer layer is gone. It has a bit of a yellowish hue due to the lower polishing. It's very clear and has a nice flavor.”
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1 creator has covered Terada Honke. Most active: Cosa mangiamo oggi?
An incredible, once-in-a-lifetime experience visiting a 350-year-old sakagura where we saw the entire sake-making process and tasted their amazing range of sakes.
Dishes mentioned
Junmai Sake
This sake is polished to 70%, meaning 30% of the grain's outer layer is gone. It has a bit of a yellowish hue due to the lower polishing. It's very clear and has a nice flavor.
Kimoto-style Sake
This sake is made with the Kimoto method, which uses natural yeast from the environment. It has a cleaner, less cloudy flavor, very umami. It takes a long time to ferment and has higher acidity and stronger yeasts.
Aged Sake (20 Years)
This sake has been aged for almost 20 years. The color comes from the aging process, not from barrels. It's aged in the bottle. It has a very different, complex flavor.
- Sake da Riso Integrale
