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 1/9/2010 12:17 AM
 
The Absinthe Review Network
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According to sake-world:

"Made with rice, water, koji and a very small amount of pure distilled alcohol ("brewers' alcohol") to help extract flavor and aroma. Light, mildly fragrant, easy to drink."

Could someone elaborate more specifically why this method is used and how it changes the flavour.  I've had a few japanese-only labeled sake brews that I tasted and just thought they tasted as if distilled alcohol had been added.  It seems to lend a different mouthfeel and the aroma of these brands I have tried the aroma of the actual rice seems to come through more.  After each time I looked online until I found the brands and every time I was right, they were Honjozo.  

So I guess my question is, is there a consistent characteristic in Honjozo or was it just coincidence I have identified them as such?
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 1/9/2010 8:17 AM
 
Mike
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I cant tell you about the process but I can say that I have tasted a couple of honjozos and really could not tell the difference save for a little more in the high tones coming out.

I would be interested to find this out myself.
My personal motto: I am the bamboo......... no matter how the wind blows......... I refuse to breake
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 1/19/2010 3:02 PM
 
Christopher
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I found you question ( why add brewer's alcohol?) interesting so I did a little google search and found this....

"The Japanese Liquor Law defines Sake as, "made from rice, rice koji and water using fermentation and filtration processes". This is a definition in principle and refers to the traditional type of Sake peculiar to Japan.

In 1944 during World War II, Japanese Sake manufacturers started adding alcohol in the process of Sake brewing in order to add volume to their Sake production. This addition of alcohol was to make up for the shortage of Sake, caused by the decrease in the amount of rice grown during the war. At that time, after approximately 2000 years of tradition using 100% pure rice, the production of Japanese Sake was divided into 2 different types, one without additives or the other with additives, and this polarization has continued to this day"

Taken from: http://www.sake.com/sakemaking.html

Seems they wanted more taste without having to use more/rarer/better ingredients.... At least that's how I see it.
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 1/21/2010 10:50 PM
 
Beau
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Gents,

Long long story here..........

But yes historically it was "used" to do something...... expand batches........ etc......... likewise it is a good preservative that keeps shelf life longer.....

I say - however - speak to its current use.......... adding distilled alcohol does not do what all perceive it doing..... fortifying a sake! Nope..... never thing of Honjozo, Ginjo, and Daiginjo sake as fortified..... it is not........ essentially adding alcohol is "used" to achieve an aroma, texture, flavor that is not achieved using just rice and water.......... most competition sakes made for the Japan's number one tasting are Daiginjo........ yup! They add alcohol...... why? To bring out great aroma qualities and add a bit of stability and most importantly the feeling and flavor are "enhanced"...........

Adding alcohol does actually the opposite of "bulking or fortifying" a brew - in most cases it makes a brew more gentle.... more "smooth"..... provides an easiness............

Now there are some "purists" who say adding alcohol is not "pure"...... in fact there are a collection of breweries who advertise as a group that they are Junmai only........ and some older drinkers swear to never drink Honjozo sake......... but at times you would be hard pressed to taste the difference between a Junmai and a honjozo......... In fact at my SakeDay events (sakeday.com) I do a tasting challenge to find the honjozo amongst four sakes - three of which are junmai...........

I will go check our learn section - but I thought that I spoke about Honjozo or added alcohol sake....
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 1/22/2010 8:37 PM
 
The Absinthe Review Network
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Thanks Beau, I was thinking something along those lines, but it's good to hear it straight from you.  The reason I figured that is because, for instance, I review a lot of high proof (100 proof+) spirits and the "still proof" always has a more vivid aroma, so naturally it seems like it would accentuate the nose.  I have actually had a brand that I could smell before the cork was fully off!  But aside from that, I think it just adds something different.  I will have to order a Honjozo or two along with my other brews and see if I can pick it out.

I plan to attend Sake Day 2010 and am willing to take your Honjozo Challenge:)  I would like to be the first to sign up.
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 2/23/2010 12:11 PM
 
Beau
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We can do a "honjozo" challenge with our SS selections if folks are keen......

But it would mean that you would have to drink with a blindfold on.........

Everybody has boozed blindfolded before.... right? ...... Hello? ...... anybody? .......

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 3/2/2010 10:54 PM
 
The Absinthe Review Network
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I use a blind labeling system, but same difference.  Honjozo challenge is gonna be awesome once we do it.:)
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 3/31/2010 12:51 AM
 
Beau
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You bait.....

But let's make the date......

or make your own!

I have two or three recommendations for sets!
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