— COLUMN / Guide
Junmai vs. Honjozo — Choosing Between Pure Rice Sake and Brewed Alcohol Addition
The case for both sides of sake's most debated distinction — and why the choice matters less than you might think.
2026年3月12日
The question comes up often: “Is added brewing alcohol a bad thing?” The short answer is no. The longer answer requires understanding what brewing alcohol addition actually does — and why it is a technique, not a compromise.
The Misconception
During the Second World War, sake was stretched threefold by adding large quantities of distilled alcohol, water, glucose, and acids. The resulting product — “sanzoshu” (three-times-expanded sake) — was cheap, thin, and left a lasting negative impression. When people distrust “added alcohol,” they are usually thinking of sanzoshu.
Honjozo and ginjo are entirely different. The amounts of brewing alcohol added are strictly limited by law (120L of alcohol per 1,000kg of white rice). Its purpose is to enhance fragrance and achieve a cleaner, lighter finish — not to increase volume.
The Character of Junmai
Sake made from rice, rice koji, and water alone. The full weight and warmth of the rice comes through. Junmai tends to have more body, more umami, and a finish that lingers. It is particularly suited to serving warm, and to aging. If you want to taste the rice, drink junmai.
The Character of Honjozo
The addition of a small amount of brewing alcohol lifts the fragrance, brightens the finish, and produces a cleaner overall impression. Served chilled, a well-made honjozo is as elegant as any ginjo. As a food sake — particularly with delicate dishes — its restraint can be an asset. If you want clarity, drink honjozo.
How to Choose
For warm sake with rich food: junmai, always. For chilled sake at the start of a meal: honjozo or ginjo. For a long evening of drinking with many dishes: either — what matters is balance. The best guide is your own palate, and there is only one way to develop it.