Honjozo is a type of sake that is made by adding a small amount of distilled alcohol to the sake mash. This type of sake is generally lighter and drier than Junmai, but has a fuller flavor profile than Junmai Ginjo. Here are some of the characteristics of Honjozo:
- Rice Polishing: Honjozo is made from rice that has been polished to at least 70% or more of its original size.
- Aroma: Honjozo has a subtle, delicate aroma with notes of grains and a slight hint of alcohol.
- Flavor: Honjozo has a mild and smooth flavor with a slight acidity and a subtle sweetness. The added alcohol gives it a clean, crisp finish.
- Texture: Honjozo has a light and smooth texture, with a slightly dry mouthfeel.
- Serving temperature: Honjozo can be served at a variety of temperatures, but is generally best served chilled or at room temperature. Warm temperatures can cause the alcohol to become more pronounced, which can be overpowering.
Overall, Honjozo is a versatile sake that can be enjoyed on its own or with a variety of foods. It is often used as a base for other types of sake, and is a popular choice for cocktails and other mixed drinks.