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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
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Specialty
Shochu/Awamori

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Junmai/Honjozu

Junmai and Honjozo sake are made from rice that has been milled down to at least 70% of its original size. The fundamental difference between these two classifications is that Honjozo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai does not.

Junmai sake are often full-flavored, clean, and well-structured. Honjozo in general, tend to be light, mildly fragrant, and easy to drink.
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Junmai/Honjozu BACK TO BROWSE
HAKUTO

HAKUTO

TOKUBETSU JUNMAI
Prefecture: Ishikawa
Region: Chubu


SPECIFICATIONS
@ Rice: Yamada Nishiki, Gohyaku Mangoku
@ Rice Polishing: 55%
@ Alcohol: 15%
@ Yeast: Kanazawa Yeast
@ SMV: +1-+3
@ Acidity: 1.6
@ Amino Acid: n/a


PRICE
$44.99 / 720 ml
Reference Code: #JUN4416


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MAP OF ORIGIN
Ishikawa
TASTING NOTES
Delicate, clean, and layered with subtle peach, western pear, browned butter, and caramel flavor notes.


FOOD PAIRING
Sashimi, sushi, corn, pizza, roasted carrots, anchovy vinaigrette, roasted chicken, miso cod.


SERVING TEMPERATURE
Chilled, room temperature, warm.