The Sake Anatomy › Sake Brand Index › Terada Honke
No.28 · Brewery Profile
Terada Honke寺田本家 · Gonin Musume / Katori 五人娘・香取
A long-established brewery in Kozaki, Chiba, tracing to the 1670s. It brews only with pesticide-free rice and no additives, fermenting with the naturally occurring microbes of the brewery via traditional kimoto and bodaimoto methods.
Who makes the Terada Honke sake?
Terada Honke, a long-established brewery in Kozaki, Chiba, tracing to the 1670s. Unlike most breweries in this index, it does not sell under one flagship brand name — it brews two distinct lines, Gonin Musume and Katori, both fermented only with pesticide-free rice, no additives, and the brewery’s own naturally occurring microbes via traditional kimoto and bodaimoto methods.
What does Terada Honke sake taste like?
Both lines are rich and umami-driven (junshu) with pronounced acidity — Katori Junmai 90 scores the highest acidity rating on this page (5/5), reflecting its wild fermentation and minimal milling (90%). Expect tangy, savory, unfiltered-feeling sake rather than anything polished or aromatic.
Which bottle should you try first?
Gonin Musume Junmai is the more approachable starting point — the brewery’s own description calls it “the additive-free natural-sake line.” Katori Junmai 90, barely milled and wild-fermented, is the more intense expression to try once you know you like the house style.
How does Terada Honke compare to other Chiba breweries?
Kinoene, the only other Chiba brewery in this index, is tagged Elegant & Refined — the opposite end of the spectrum from Terada Honke’s Rich & Umami, Acidity-driven style. The two breweries make a useful illustration of how differently Chiba sake can be built.
Frequently asked questions
Does Terada Honke sell under one brand name?
No — it sells two distinct lines, Gonin Musume and Katori, rather than a single flagship brand.
What brewing method does Terada Honke use?
Traditional kimoto and bodaimoto, fermenting with the brewery’s own naturally occurring microbes rather than added lab yeast or lactic acid.
When was Terada Honke founded?
Circa the 1670s.
The bottles
Katori Junmai 90香取 純米90
醇酒 Junshu · Rich“Barely milled, wild-fermented; rich, tangy umami.”
Gonin Musume Junmai五人娘 純米
醇酒 Junshu · Rich“The additive-free natural-sake line.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: teradahonke.co.jp · imadeya.co.jp