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Saké - Honjozo
Brewer’s alcohol has been added at the end of fermentation prior to filtration (pressing). Up to a quarter of the alcohol in a Honjozo can be derived from pure ethanol. Honjozo sakes must use rice that has a seimaibuai (rice polishing rate) of at least 70%. This means the outside 30% of the rice has been gently polished away. Usually lighter bodied than Junmai and can be served chilled, at room temperature, or above. Aside from the economic reason for adding alcohol, the aroma compounds present in the fermentation mash are highly alcohol soluble, so more aroma is possibly extracted. To contrast this though the flavor of the sake has been effectively diluted with the ethanol addition.
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