Katori 90 Muroka Kimoto Junmai Nama Genshu

Katori 90 takes its name directly from its rice polishing ratio: just 10% of the grain is milled away, leaving 90% intact - a level of minimal polish considered unsuitable for sake brewing by conventional standards because of the higher protein and mineral content it retains. Terada Honke leans into that so-called flaw rather than avoiding it, fermenting the organic, pesticide-free Koshihikari and Akitakomachi rice using the slow, traditional kimoto method and bottling it unpasteurized, unfiltered, and undiluted (nama genshu versions can reach a robust 18-21% ABV; standard bottlings run closer to 15%). The result is deeply rustic and full-flavored: ripe Bosc pear and nuttiness on the nose, a lush, juicy, lightly cloudy palate with pronounced lactic acidity and rice-bran umami, and a long, savory finish. Best enjoyed at room temperature or gently warmed, and a favorite for pairing with rich, fatty, or fermented foods.