What is the maximum percentage of alcohol that can be added to honjozo sake?

In the production of honjozo sake, a small amount of distilled alcohol can be added to enhance certain flavor properties and aid in the fermentation process. The maximum percentage of this added alcohol is set at 10% of the total volume of the sake.

This practice is essential to create the desired profile of honjozo, which is known for its smooth and lighter characteristics compared to other sake types. The introduction of distilled alcohol primarily helps bring out aromas and flavors that may not be as pronounced in sake brewed solely from rice, water, yeast, and koji.

It is important to note that brewers must adhere to this guideline when producing honjozo sake, as exceeding the limit of 10% could change the classification and character of the sake being produced. This percentage is specific to the honjozo category and differs from other types of sake, which may have different allowances or methods of alcohol enhancement.