This Rosé features aroma of ripe summer strawberries and flavors of cherry, finishing clean and soft. Offers a balance of freshness and subtle structure.

Rosé Reserve

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This bright and refreshing Honjozo is the brewery’s flagship sake. Melon, pear, and banana drive the aromas and balance with subtle sweet touch and light acidity. Their water source is one of the softest and purest; producing this beautiful and slightly dry sake.

Place the sake bottle in the refrigerator and chill for at least 2–3 hours before serving. Remove the bottle and inspect the label and cork/closure to confirm it is Kaiun Tokubetsu Honjozo (or equivalent). Serving temperature for this style is typically slightly chilled (10–12°C / 50–54°F) to highlight melon, pear and banana aromatics while preserving a light dry finish.

Chill and inspect

Place the tokkuri and ochoko (or small wine glasses) in the refrigerator or freezer for 10–15 minutes before service so they are lightly chilled. Cold glassware helps maintain temperature without masking aroma.

Chill glassware

If using fruit slices to gently lift aroma for guests, thinly slice Asian pear or seedless melon into 4 thin slices. Keep chilled until service. These are not for eating in the sake (they are a scent aid only) — place one slice beside each cup if desired.

Optional aromatic aid preparation

Open the chilled bottle just before serving. Pour sake into the chilled carafe (tokkuri) using a steady hand, filling the carafe about two-thirds full. Alternatively, serve directly from the bottle. A standard pour is 90–120 ml per cup; for four guests pour approximately 90–100 ml into each cup (total ~360–400 ml). Keep the remainder in the carafe or bottle in a chilled place.

Decanting and measuring

If you or guests prefer a lighter expression to reveal subtler aromatics, add up to 10–15% chilled soft spring water. For a 720 ml bottle, add 70–100 ml water into the carafe and gently swirl to integrate. Taste and adjust—Honjozo is often produced for slight dilution during bottling, so additional water is typically optional.

Optional light dilution (for tasting)

Place a thin slice of pear or melon beside each cup or rest it momentarily on the cup’s rim to present the fruit aroma. Serve cups on a small tray if available. Encourage guests to first inhale the aroma, noting melon, pear and banana notes, then take a small sip to enjoy the balance of light sweetness and soft acidity with a slightly dry finish.

Presentation

After service, reseal the bottle tightly and store upright in the refrigerator. Consume remaining sake within 7–10 days for best freshness and aromatic clarity. Avoid long exposure to air and heat; this style is best enjoyed young.

Honjozo-style sake (Kaiun Tokubetsu Honjozo or equivalent)

Chilled soft spring water (for dilution or tasting)

Small chilled sake carafe (tokkuri) or wine carafe

Sake cups (ochoko) or small wine glasses

Thin slice of Asian pear or seedless melon (optional, as aroma aid)

Kaiun Tokubetsu Honjozo

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Spicy salmon, avocado, cucumber, shrimp tempura, top with torched spicy crab salad and tobiko

Sunny Dragon Roll

Spicy salmon, avocado, torched salmon on top with green onion and tobiko

Double Salmon Roll

California roll top with salmon, red & white tuna, Hamachi fish, avocado

Rainbow Roll

Shrimp tempura, crab stick, cucumber, avocado, top with tuna

Red Dragon Roll

Shrimp tempura, crab stick, cucumber, avocado, top with BBQ eel

Black Dragon Roll

Make Kaiun Tokubetsu Honjozo Recipe in just 30m. This bright and refreshing Honjozo is the brewery’s flagship sake. Melon, pear, and banana drive the aromas and balance with subtle sweet touch and light acidity. Their water source is one of the softest and purest; producing this beautiful and slightly dry sake.

Kaiun Tokubetsu Honjozo Recipe

Descriptors

Tasting Notes

Food Pairings

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