What type of sake is made with added distilled alcohol?

Honjozo sake is characterized by the addition of a small amount of distilled alcohol during the brewing process. This practice enhances the flavor and aroma of the sake, contributing to a lighter body and making it often smoother and more approachable. The distilled alcohol serves to extract additional flavors from the rice, creating a more complex profile while also helping to stabilize the product.

In contrast, Junmai sake contains no added distilled alcohol — it is made purely from rice, water, yeast, and koji mold, leading to a richer and more full-bodied taste. Ginjo and Daiginjo sakes are special categories that indicate higher quality and more meticulous brewing practices, primarily focusing on the polishing ratio of the rice, but they may also contain no added distilled alcohol depending on their specific classification. Honjozo is distinct in its allowance for the addition of distilled alcohol, which is an integral aspect of its production.