What is Honjozo-shu known for?

Honjozo-shu is indeed recognized for being a grade of premium sake that is produced with the addition of distilled alcohol. This category of sake incorporates a small amount of distilled alcohol after the fermentation process, which serves to enhance flavor and aroma while also making the sake smoother and easier to drink. This addition contrasts with ginjo and daiginjo grades, which rely solely on the fermentation of the rice itself without added alcohol.

Furthermore, Honjozo-shu typically has a higher milling rate than some of the more basic categories but does not have as strict a milling requirement as ginjo or daiginjo types. The intention behind the production style of Honjozo-shu is to create a product that is approachable and versatile, fitting well with a wide variety of foods. Therefore, the inclusion of distilled alcohol in its production is a defining characteristic that distinguishes it from other sake grades.