Buyu Tokubetsu Honjozo

ABOUT

The Tokubetsu Honjozo is Buyu's showcase of what honjozo can achieve when premium ingredients and traditional technique are applied. Brewed using Yamadanishiki rice from Hyogo Prefecture and fermented with Ogawa yeast (Kyokai No.10), a yeast strain with deep roots in Ibaraki's brewing culture — it was developed by Kinichiro Ogawa of the Brewing Research Institute in Meiji-era Ibaraki and became Japan's most widely used sake yeast. A small addition of brewer's alcohol is used in the honjozo style to lift the aroma and lighten the body, resulting in a sake that

challenges the conventional image of honjozo as a simple, everyday drink.

AROMA & TASTE

Beautifully fragrant with a fresh, lively fizz-like character on the nose. Despite the honjozo designation, the aroma is clean and ginjo-like in its delicacy. On the palate, light and refreshing with a gentle natural sweetness, the umami depth of Yamadanishiki, and a clean finish without heaviness. Best served well chilled. An excellent introduction to Buyu's range and a perfect argument for the quality of well-made honjozo sake.