Honjozo

Honjozo, or honjozo-shu, is a category of Japanese sake defined by two main features: the addition of a small amount of distilled brewer’s alcohol during fermentation and a rice polishing ratio of 70% or less. The added alcohol is intended to extract flavors and aromas and to produce a lighter, smoother body, resulting in a crisp, clean finish. The seimaibuai (rice polishing ratio) criterion means the rice must be milled to at most 70% of its original size (at least 30% milled away).

In practice, honjozo sakes are often described as having a balanced, approachable profile that can be enjoyed at a range of temperatures. They frequently exhibit gentle aroma and a smoother mouthfeel compared with some non-alcoholic or fuller-bodied styles. Flavor and aroma vary by brewery, with some showing subtle fruit or floral notes and others emphasizing a more neutral, refined character.

Differences from junmai: Junmai-shu is produced without any added alcohol, relying on the ingredients and fermentation to create flavor. The presence of added distilled alcohol in honjozo distinguishes it from junmai and typically contributes to a lighter, sometimes more pungent aroma and a cleaner finish. Honjozo is one of the major sake designations alongside ginjo and daiginjo, forming a widely produced, versatile category used across many styles and brands.

Terminology: The term honjozo literally means “brewed with alcohol,” reflecting its defining production practice and its long-standing role in differentiating sakes by aroma, body, and finish.