So you like the Honjozo (本醸造)

This article discusses how to make Honjozo sake.

There is a lot to be said for Honjozo. It tends to be light and fragrant and can be exceedingly smooth. I was ecstatic with the first honjozo I tried. It was the Murai Family Tokubetsu Honjozo, light and smooth, fragrant but disappeared like a ghost. Very nice. Since then I have had other honjozos but this one remains one of my favorites.

Honjozo is a Special Designation Sake just as Junmai, Junmai Ginjo and Junmai Daiginjo. In fact Ginjo and Daiginjo without the Junmai designation are both honjozo. You can think about these special designation sakes as having three grades of Junmai (pure) and three parallel grades of Honjozo (brewer’s alcohol added). The top rung, Daiginjo, is one where the rice used has been milled to 50% or less with one pure and the other with added alcohol. The next rung, Ginjo, is with the rice milled to 60% or less with one pure and the other with added alcohol. Finally the entry rung to the special designation sake is Junmai (pure) and Honjozo (brewer’s alcohol added). When this system was put in place, to make this entry rung, the rice used had to have been milled to 70% or less. While this is still true for Honjozo, the milling requirement has been remove for Junmai. Continue reading “So you like the Honjozo (本醸造)”