Tokubetsu Honjozo

Brewed using Juyondai’s secret technique known as Hiden Tamagaeshi, this method involves adding kasu-tori shochu during the brewing process. Kasu-tori shochu is distilled from sake lees left after brewing a highly polished sake (down to 35% remaining), resulting in a rich and full-bodied spirit. Reintroducing it into the brew helps refine the sake’s character, giving this honjozo an aromatic profile reminiscent of a ginjo. It’s a technique that truly showcases the skill of the toji (master brewer).

Takagi Shuzo named this special honjozo “Honmaru”—a term that refers to the central keep of a Japanese castle and, by extension, the very core or essence of something. It opens with gentle notes of melon and banana, offering a fresh and lightly sweet impression. Mid-palate, it becomes more rounded and full, with a subtle spiciness gradually emerging on the finish, leaving a lasting impression.

Recommended Pairings: Oysters, seafood, sashimi.