Sagaminada tokubetsu honjōzō muroka namazake Kubota-shuzō, Sagamihara-shi Kanagawa Honjōzō is made by adding up to 10% distilled alcohol to sake. It has gained a reputation as being inferior to 'junmai', in which alcohol is not added -- but water can be added to junmai in order to dilute and alter the flavor of the 'genshu' undiluted sake. In this way, either alcohol or water can be viewed as additives, but both can have desirable effects. Brewers have told me alcohol is used to make their nihonshu lighter or to extract more flavor from the lees after pressing. Therefore, using added alcohol judiciously is dependent on the brewer's skill. It is true that sometimes the alcohol in honjōzō can seem inadequately assimilated, but such was not the case with this nihonshu. It had fresh and mouthwatering aromas of kiwi and yogurt with similar flavors in the mouth. A little sweet and creamy, it had a hint of effervescence that kept it lively and refreshing, with a lightly spicy finish. I found it paired best with similar light foods such as seafood and vegetables, so ideal for drinking with starters and salads. 10🍶/10 #japan #japanesesake #nihonshu #honjozo #namazake #sagaminada #sagamihara #kanagawa #日本酒 #本醸造 #生酒 #相模灘 #相模原市 #神奈川県 (at 久保田酒造) https://www.instagram.com/p/B9CK1sJA-SG/?igshid=5gkv47tra3j
