We brew our sake with absolute trust in the invisible power of the microorganisms living in our brewery for a long time. We want to make full use of the force of nature to develop authentic sake that delivers true benefits to all those who enjoy it. We use pesticide-free rice and also have been growing some pesticide-free rice by ourselvs. 

The brewing style in Terada Honke is called kimoto-zukuri. This is a traditional style where the brewers sing sake brewing songs as they did in the past and where the microorganisms inhabiting the brewery join forces to drive the natural fermentation. We do not add yeasts, but brew sake with the help of the microorganisms inhabits in the brewery and using pesticide-free rice. We apply the “tenohira zukuri” approach, in which we use our own hands to prepare the yeast starter. Our sake’s color is amber because it is unfiltered.