In honjozo-shu, the emphasis is on flavor and there is little ginjo-ka or aging‐induced aroma. It has a reasonable level of acidity and umami and rather than asserting the aroma and taste of the sake itself, it helps to bring out the taste of food.

Honjozo is similar to Junmai in its production, except that small amounts of alcohol are added to take away some of the boldness of Junmai flavoring. Honjozo sakes are lighter and sweeter than others, and taste wonderful when served warm.

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