TERADA HONKE Daigo No Shizuku

Brewed using the ancient Bodaimoto technique—originating from Shōryaku-ji Temple (Shōryaku-ji) on Mount Bodai—this sake revives a traditional method developed between the Kamakura and Sengoku periods. It begins with soyashi-mizu, water naturally enriched with lactic acid and wild ambient yeasts, the foundation of fermentation before modern starter mash methods. This sake represents the prototype of Kimoto, and more broadly, the origin of traditional sake brewing. It is neither diluted nor filtered, and each batch is bottled individually, reflecting the unique character of the season in which it was brewed.