Remove outer layers of the rice grains
Cook the rice by steaming
Cultivate yeast in a mixture of steamed rice, koji, and water
Convert the starches into sugars
Ferment the mash to produce alcohol
Separate the liquid from the solids
Polishing ratio
minimum 90%
Polishing ratio
minimum 60%
Polishing ratio
minimum 50%
Polishing ratio
minimum 70%
Polishing ratio
minimum 60%
Polishing ratio
minimum 50%
Junmai represents purity and simplicity: brewed only from rice, water, kōji, and yeast. It highlights the natural depth of the grain, often resulting in a full-bodied sake with earthy richness and direct expression of raw ingredients.
Honjozo, on the other hand, involves the careful addition of a small amount of distilled alcohol. This is not to increase strength, but to elevate refinement – unlocking delicate aromas, softening texture, and creating a cleaner, multi-layered drinking experience.
Both styles showcase different philosophies of brewing. Junmai focuses on the unadorned essence of rice, while Honjozo reflects the brewer’s artistry in shaping balance and elegance. Neither is superior – they are complementary approaches, each offering its own unique sophistication and pleasure.
