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Alcoholic drinks from Japan
Honjozo is sake brewed from rice polished to 70 % or less of its weight, with a small amount of distilled brewer's alcohol added to the main mash just before pressing. The alcohol, less than 10 % of the rice weight, draws out aroma and gives a lighter taste. Futsu-shu, ordinary sake, follows the same pattern with larger additions and no polishing rule. Made in 9 steps over 6.9 months – 13 months. The longest step, mature, dilute and bottle, takes 6–12 months (Japan Sake and Shochu Makers Association and…). Aspergillus oryzae and Saccharomyces cerevisiae sake yeast do most of the fermenting.
| Main step | 6–12 monthsReported[nrib2011] | Mature, dilute and bottle |
|---|---|---|
| Temperature | 30 °CReported[nrib2011] | Grow the koji |
| 80 | Steamed polished rice · Standard mash ratio, counted as polished rice[nrib2011] |
| 20 | Rice koji (kome-koji) · Koji rice must be at least 15 % of all polished rice for a special designation[nrib2011][nta-label] |
| 130 | Water · Standard mash ratio[nrib2011] |
| Yeast starter (shubo) · Goes in with the first addition on day 1[nrib2011] | |
| Less than 10 % of the polished-rice weight | Brewer's alcohol (jozo-alcohol), made from starch or sugar sources · Usually added as a 30 % alcohol solution[nta-label][nrib2011] |
| Starter | koji/qu/mold-starter (rice koji) plus a yeast starter (shubo) |
Total time across the recorded steps: 6.9 months – 13 months
What changes: A roller grinds away at least the outer 30 % of each grain
Output: polished white rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Honjozo follows the base sake flow but adds distilled brewer's alcohol to the ripe mash just before pressing, which junmai sake never does. Its rice must be polished to 70 % or less, against 60 % or less for ginjo.
Pasteurised sake keeps well because of its alcohol. The added alcohol also helps keep hiochi bacteria, which spoil sake, from growing.
Every number is labelled with how it is known. How this atlas is made
The National Tax Agency set the sake labelling standard in November 1989, in force from April 1990, because many new sake types were on sale with no rules for their labels. A 2003 revision added the rule that koji rice must be at least 15 % of the rice.
