Episode 92. Listen at SakeRevolution.com. Are you ready to get EXTREME?  In a new series, Timothy and John explore the fringes of what sake can be, taking on the expressions of sake that really push the envelope.  To start things off, we look at a sake that has undergone only a bit of rice polishing - just a scant 10% milled away to leave us with a full 90% seimaibuai remaining.  Most premium sakes clock in at 70% or often much less of the rice grain remaining.  How will the minimal milling affect the flavor?  This extreme brew comes from Terada Honke Sake Brewery located in Chiba Prefecture.  They take a "low intervention" approach to brewing using ambient yeast, home grown koji mold, organic rice and the old school kimoto yeast starter.  Any natural wine enthusiast would feel right at home with this philosophy.  Listen in to see how this extreme sake fares with Timothy and John.  Be sure to stay tuned for more extreme sake coming soon! #SakeRevolutionSupport the show