Collection: Saké Honjozo

Honjozo sake is a type of Japanese sake distinguished by the addition of distilled alcohol during the brewing process. This process gives the sake a lighter, cleaner taste, while preserving subtle aromas. The rice used for Honjozo is often polished to around 70% of its original size, placing it somewhere between a Junmai sake and a Ginjo in terms of polish.

The notes of this sake are generally milder, with balanced flavors that pair well with Japanese dishes such as sashimi, grilled meats or light sauces. Often from regions such as Hiroshima, Honjozo is appreciated for its ease of consumption and affordability compared to more complex sakes such as Daiginjo.

The main difference between Honjozo sake and Junmai sake lies in the addition of distilled alcohol. Honjozo sake contains a small amount of alcohol added during the manufacturing process, making it lighter, drier and cleaner on the palate. It often has more subtle aromas and a balanced taste, making it perfect for everyday consumption or to accompany simpler dishes.

In contrast, Junmai sake is made using only rice, water and koji (a rice mold used for fermentation), with no added alcohol. This gives it a richer, fuller taste, often sweeter and fuller-bodied than Honjozo. Junmai sakes are often more powerful, with stronger flavors and more pronounced rice notes.

Honjozo sake goes perfectly with a wide variety of Japanese and Western dishes, thanks to its light mouthfeel and dry notes. It is the perfect accompaniment to grilled meats, fish in sauce, fried dishes such as tempura, and yakitori. Its freshness and balance make it an excellent choice for umami-rich or lightly salted dishes, such as soy sauce, ginger or lemon marinade.

It can also be enjoyed with simpler dishes such as soba noodles, classic sushi, or even white meat recipes. Honjozo goes well with dishes where thealcohol should not dominate, but rather enhance the natural flavors. Served slightly chilled or at room temperature, it reveals all its aromatic quality without overpowering the meal.

Yes, Honjozo sake can be used in Japanese cuisine. Thanks to its light profile, dry notes and subtle aromas, it's ideal for enhancing flavors without overpowering dishes. It is often used in recipes for simmered meats, sauces (such as teriyaki sauce), or to flavor broths and stir-fries.

Its addition tenderizes meats, reduces the strong odors of fish, and adds roundness to the palate. Less expensive than high-end sakes such as Ginjo or Daiginjo, Honjozo is an excellent product to incorporate into everyday cooking. It is particularly popular in Japanese households for its versatility, consistent quality and good price-taste ratio.

Yes, there's a big difference between a classic Honjozo and a Tokubetsu Honjozo, although both belong to the same category of sake with added alcohol.

Standard Honjozo is a sake from which at least 70% of the rice has been polished, meaning that at least 30% of the grain has been removed. It is appreciated for its light mouthfeel, dry notes and good drinkability, often served hot or chilled.

Tokubetsu Honjozo ("tokubetsu" means special in Japanese) indicates special attention paid to the quality of the rice, the degree of polishing (often over 60%), or a specific brewing method. It may, for example, be made with rice from a noble variety such as Omachi or Gohyakumangoku, or from a renowned region such as Hiroshima or Akita.

Once opened, a bottle of Honjozo sake can be stored in the refrigerator for 1-2 weeks, provided it is well corked. Thanks to the moderate addition of alcohol, this type of sake is slightly more resistant to oxidation than Junmai.

However, its aromas and mouthfeel will be livelier in the first few days. For optimal tasting, we advise you to consume it quickly, especially if you're looking for fresh flavors, a balanced nose and a fine finish.