|
BACK TO BROWSE |
 |
YURI MASAMUNE |
|
 |
|
 |
|
 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. |
Rice: Hitomibore
