The “Beau-Zone” Layer – Hakkaisan Honjozo
From Niigata Prefecture
Honjozo
SMV: +5 Acidity: 1.4
Honjozo sake is not a freakin’ crime man! I know the world gravitates to Junmai Daiginjo and Ginjo sake, and that there is a solid anti-added brewer’s alcohol school of thought in Japan. But I simply say “Your loss, man!” Because, Honjozo sake is awesome. Screw the sake elites, screw the sake snobs, and screw the sake maker purists. Screw everybody, who doesn’t give the entire Honjozo category some love once in a while. Wait! What? You haven’t had a Honjozo in a while? Good news on two fronts I’m here to tell ya! First, the Secret Word Sake for February is a – wait for it – Honjozo sake from Niigata Prefecture. And secondly, my Beau-Zone Layer this month features probably the most universally recognized Honjozo sake in the modern sake market. In fact, Hakkaisan sells so much of this amazing sake they have their own modern and cool Honjozo sake brewery building that is separate from the rest of their great sake production facilities. It stands alone! And just like the cheese stands alone, Hakkaisan sake stands alone as a sturdy, rich, savory, creamy, and extremely drinkable brew that works well at three temperatures. I LOVE IT!
What’s cool is that this Honjozo is made by hand in a HUGE koji room with a team of kurabito who look like a coordinated dance troop with perfect timing and execution. The result is a “benchmark” Honjozo that is like slippery honey milk with umami richness and layered in creamy, soft, and savory tones. Look for graham cracker, shortbread, butter, nougat, caramel, maple syrup, and pancake flavors that are rich, round, velvety, and perfectly balanced to the point that this becomes a “memory sake,” that you will never forget! Go Honjozo!