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Honjozos require the use of rice with a seimaibuai of at least 70%. This means that 30% of the original rice grain is polished away. In addition to its four main ingredients (rice, water, yeast and koji), honjozo sakes also have brewers alcohol as an extra ingredient. Adding a minimal amount of brewers alcohol tends to subdue the "ricey" nose of sakes, often resulting in a dry, clean brew.