Winemaker Notes
Bright and refreshing, this sake is the perfect choice for daytime drinking and is the brewery employees' drink of choice. The juniper botanicals and cucumber notes make it the perfect gin lover’s sake. It is named after the brewery founder who fought many battles near the ruins of Takatenjin Castle. It is very close to being a Ginjo but reined in by flavors and aromas to allow more easy drinking.
Aromas of cucumber, Asian pear, and botanicals evocative of floral styles of gin. Bright, dry, and refreshing.
Try it with grilled shrimp, roasted beets, and whole-grain salads.
Like Junmai, this category of saké has the lowest milling requirement (no less than 30% milled) so that 70% of each rice grain remains. It is also made of water, koji mold, yeast and rice. However, what makes Honjozo different from Junmai, is that a small amount of distilled alcohol can be added during fermentation. Today this added alcohol can aid in releasing trapped aromas and compounds. The result is a more fragrant saké with a lighter taste. Pair this style with all types of sushi and tempura.
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.