Dassai

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

Crisp, dry and light. A perfect introduction into sake.

Place the unopened bottle of Akashi Tai Honjozo in a refrigerator for at least 1–2 hours prior to serving. For a very crisp, cold presentation, place the tokkuri and ochoko in the refrigerator as well or chill them briefly in an ice bath.

Chill bottle (if serving cold)

If you prefer a slightly lighter, more delicate mouthfeel, pour 180 ml of Akashi Tai into the tokkuri and add up to 30 ml cold water. Stir gently once to combine. Note: Honjozo is often brewed with a small amount of distilled alcohol and can be enjoyed undiluted; dilution is optional and based on personal preference.

Light dilution (optional)

If serving cold: fill the ochoko 3/4 full (about 60–90 ml depending on cup size) from the tokkuri. For an extra-cold presentation, fill a small ice bowl, set the tokkuri in it for a minute before pouring, or briefly swirl the tokkuri in an ice bath to chill before pouring.

Serving cold (recommended)

If serving at room temperature: allow the chilled bottle to warm for 10–20 minutes out of the refrigerator. Pour from the tokkuri into the ochoko, filling 3/4 full. Honjozo's crisp, dry character remains pronounced at this temperature.

Serving room temperature

Akashi Tai Honjozo is best cold or at room temperature, but if you prefer it warm: warm water in a saucepan to 50–55°C (122–131°F). Place the sealed bottle or tokkuri in the warm water for a few minutes until the liquid reaches 45–50°C (113–122°F). Do not boil. Pour into the ochoko and serve immediately. Note that warming will soften the crispness and increase aroma.

Hot serving (not typical for this style)

If desired, express a thin lemon slice or a small strip of yuzu peel over the cup to release oils, then rest it on the rim or float it lightly in the cup for a faint citrus accent that complements the sake's dryness.

Garnish (optional)

Sip slowly to appreciate the clean, dry, and light profile. Akashi Tai Honjozo pairs well with light sashimi, grilled white fish, tempura, or salty snacks. Refill the ochoko as desired; one 180 ml pour is a single serving. Store any leftover sake tightly sealed in the refrigerator and consume within 3–5 days for best quality.

Tasting notes & pairing suggestion

Akashi Tai Honjozo sake (or a dry honjozo sake)

Cold water (for dilution, optional)

Ice (optional for very chilled serving)

Thin lemon slice or yuzu peel (optional)

Ochoko or small sake cup

Tokkuri (sake carafe) or small decanter

Small ice bucket or bowl (if chilling with ice)

AKASHI TAI HONJOZO

WILD MUSHROOM & BLACK TRUFFLE SPRING ROLLS

PAN SEARED PORK DUMPLING

ESPRESSO

LATTE

CAPPUCCINO

AMERICANO

Make AKASHI TAI HONJOZO Recipe in just 10m. Crisp, dry and light. A perfect introduction into sake.

Akashi Tai Honjozo Recipe

Descriptors

Tasting Notes

Food Pairings

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