Katafune Tokubetsu Honjozo

Katafune Tokubetsu Honjozo

Katafune Tokubetsu Honjozo

4 reviews
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Delightful fresh and elegant style. Smooth and rich, with intense flavour of butterscotch, green apple, red wet stone. Layered and vibrant

One of the best traditional style honjozos on the market. Brilliantly balanced, and surprisingly complex.

Grade Tokubetsu Honjozo
Polishing Ratio 50%
Rice Type Koshiibuki, Koshitanrei
Alcohol 15.5%
Prefecture Niigata
Brewery Kanemasu Brewery
  • IWC Sake 2021 - Silver
  • International Wine Challenge Trophy 2019, 2015, 2012
ml
  • In stock, ready to ship
  • Inventory on the way
Tax included.

Free shipping on all orders above $200! $10 delivery flat fee for orders below $200.

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Customer Reviews

Customer Reviews
4.5 Based on 4 Reviews
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A
10/22/2021
Anonymous
Singapore Singapore
I recommend this product

Satisfied!

Very flavourful and very suitable for bbq. Good pricing as well.

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A
01/26/2021
Anonymous
Singapore Singapore
I recommend this product

Katafune Honjozo

Rich in flavour

Inter Rice Asia Katafune Tokubetsu Honjozo Review
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DH
08/21/2020
Dan H.
Singapore Singapore
I recommend this product

Light refreshing

Nose not so intense, light refreshing, almost Nama like. A bit spicy

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PA
05/28/2020
Patrick A.
Singapore Singapore
I recommend this product

For a honjozo, it is rather rich in umami

Clear, faint-yellowish hue appearance with high viscosity. Nose: Cooked rice, dried leaves, resin, vanilla, dried mushroom, shiitake, roasted nuts, hints of fresh cream/custard. Palate: Cooked rice, dried leaves, resin, vanilla, dried mushroom, shiitake, roasted nuts, hints of fresh cream/custard, spices (nutmeg). Body: Light. Alcohol: Medium. Umami: Medium. Acidity: Medium. Personal opinion: Sake has a clear, faint-yellowish hue appearance with high viscosity. Very earthy, woody and damp aroma were noted. Medium intensity of aroma and complexity were observed. Sake is light, smooth and clean, and feels slightly dry. It has a slightly weak attack, compensated with a slightly long finish. This is definitely a so-shu typical of Niigata style; with the lighter aroma and body. For a honjozo, it is rather rich in umami. Considering the lighter body, dryness, umami, and complex flavours as a whole, I would say that it is a rather versatile drink to pair food. I might considering to go with something like yakiniku or pork jerky (like Bak Kwa) just to see how it will turns out. On the safe side, with dishes like Uni Pasta, truffles fries, it should turn out well. About the shuzo: Takeda shuzoten started brewing in Kamiko Funatsu, a small fishing boat anchorage, at the end of the Edo Period. The company prides themselves with the rich heritage and traditional sake brewing methods over 150 years of history.

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