Terada Honke is a historic sake brewery located in Katori District, Kanjaki Town, Chiba Prefecture, operating since the Edo period, specifically from the Enpo years (1673-1681).
 It is easily accessible, being a 20-minute walk from Shimosa-Kanjaki Station on the JR Narita Line, a 15-minute drive from the Daiei Interchange on the Higashi-Kanto Expressway, and just 3 minutes from the Kanjaki Interchange on the Ken-O Expressway.
At Terada Honke, the focus is on sake made from organic rice, with a distinctive feature being its naturally fermented products.
 One of their signature items, “Gonin Musume” (Five Daughters), is beloved by many, praised for its deep flavor and aromatic characteristics.
 Additionally, the “Maigurt,” a lactose-fermented drink made from rice, is also popular, known for its high nutritional value despite being non-alcoholic.
 The unique range of products reflects a commitment to traditional methods while incorporating new ideas.
The chefs at Terada Honke take great care in selecting their ingredients, ensuring meticulous craftsmanship in every batch.
 Their commitment to being additive-free and pesticide-free is evident not only in their sake but also in the various related products they offer.
 Items like “Kiku Imo no Kasuzuke” (burdock pickled in sake lees) are available, which not only taste great but are also recognized for their health benefits.
 Moreover, there is a selection of seasonal limited-edition and new sake that appeals to sake enthusiasts.
Visitors should definitely take the opportunity to enjoy sake tastings, but it's worth noting that lines can sometimes be long.
 Therefore, making a reservation or arriving early is recommended.
 There’s a diverse range of products available for purchase, which makes it easy for visitors to take home some of their favorites as souvenirs.
Terada Honke embodies a passion for high-quality sake making paired with its historical background.
 Visiting offers a chance to experience this charm firsthand.
 It’s a valuable opportunity to deepen one’s understanding of Japanese culture and traditional brewing methods, so it’s an experience not to be missed.

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