For our first blog post, we’re keeping things simple. There are two umbrella categories for all types of sake: Junmai and Honjozo.
The word “Junmai” (純米) directly translates to “pure rice” in English. It refers to sake that is brewed using only four ingredients: rice, water, yeast, and koji, with no added alcohol or sugars. (Koji is the name for the special mold that starts the fermentation process.)
Junmai reflects the true essence of its ingredients and the skill of the brewer. Junmai often features earthy, rice-forward notes with complex layers of flavor.
Honjozo (本醸造) has a small amount of distilled alcohol or “jozo” added at the end of the fermentation process. The weight of the added alcohol may not exceed 10% of the weight of the rice that was used. Sometimes the word kakushi (literally “hidden”) is used to label Honjozo sake. Despite the added alcohol, Honjozo sake does not have a higher ABV than Junmai, since both sake types are diluted with water before bottling. Undiluted sake is called genshu.
Honjozo originally grew to popularity as a method to increase shelf stability, allowing sake to maintain its quality for longer. Additionally, brewers may opt to make Honjozo because of how the distilled alcohol enhances certain flavors and aromas.
Within these two umbrella categories, there are further distinctions based on the sake’s seimaibuai or Rice Polishing Ratio. Check out our other blog posts to learn more.