Honjozoshu

Honjozoshu is a category of Japanese sake defined by the addition of a small amount of distilled alcohol during brewing. The alcohol is intended to extract flavors and aromas from the mash and to yield a lighter, crisper texture. This added alcohol distinguishes honjozo from junmai-shu, which contains no added distilled spirit.

In production, the rice used for honjozo is milled so that at most 70 percent of the grain remains (i.e., at least 30 percent milled away). The designation can be combined with other classifications such as ginjo or daiginjo, forming honjozo ginjo or honjozo daiginjo, which apply stricter rice-polishing ratios (60 percent or less for ginjo, and 50 percent or less for daiginjo) while still including added alcohol.

Flavor and serving ideas vary with the level of polishing and the amount of alcohol added. Honjozo sake generally offers a light to medium body, with a clean, balanced profile and a supporting aroma from the brewing alcohol. It can range from dry to slightly fruity, depending on the brewer and polishing level. Many honjozos are enjoyed slightly chilled or at room temperature to highlight their clarity, though some are suitable for warming in colder weather. Honjozo is commonly paired with lighter dishes such as seafood, salads, and delicate poultry, serving as an approachable option between more austere junmai and more highly polished ginjo styles.