sake brewed without added saccharides and with limited seed alcohol
A specific category of sake defined by Japanese tax law: no added sugars, and the amount of brewer's alcohol added is limited to 120 liters per tonne of rice. Often labeled as 本醸造.
See also: 本醸造 (ほんじょうぞう)
This honjōzō-shu has a clean, crisp taste.
Honjōzō-shu, along with junmai-shu, is a representative type of sake.
Formed from 本醸造, the legally defined brewing category, and 酒 “sake.” 本醸造 denotes sake made without added sugars and with the permitted limited addition of brewing alcohol.