【Reading】ほんじょうぞうしゅ

【English Name】Honjozo-shu

Honjozo-shu is a seishu (refined sake) classified as a "tokutei meisho-shu" (specially designated sake), made by blending a small amount of distilled (brewer's) alcohol with the basic ingredients of rice, rice koji, and water.

Under the labeling standards set by the National Tax Agency notification (based on the Liquor Tax Act), polished white rice with a rice-polishing ratio of 70% or lower is required as the ingredient, the koji rice must account for 15% or more of the white rice weight, and good aroma, flavor, and color are also conditions. There is a clear upper-limit regulation on the amount of distilled alcohol added, which is obligated to be kept within a range of less than 10% of the white rice weight (about 120 liters or less per ton of white rice).

The blending of distilled alcohol makes aroma components more readily volatile, giving a crisp, light mouthfeel when held in the mouth. Compared with junmai-shu, the prominent individuality of honjozo-shu can be said to be a more gentle, smooth flavor.

It should be noted that products meeting a higher quality standard, such as a rice-polishing ratio of 60% or lower, are permitted to bear the designation "tokubetsu honjozo-shu" (special honjozo). At sushi restaurants it is beloved as a sake to drink with the meal, and it pairs superbly with toppings of delicate umami such as white-fleshed fish and hikarimono.