description grade_honjozo


Brewed using similar processes to junmai and only using the same key three ingredients, the only difference of method is the adding of a small amount of brewers alcohol. Unlike the other types of sake, honjozo boasts a lighter taste with more fragrance than that of its class cousin - junmai. The rice used is also polished to at least 70% and the 'tokubetsu honjozu' class does exist but isn't seen as often as the tokubestu junmai. It makes up roughly 10.5% of sake on the market.