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

N BREWMASTER'S CHOICE, YOSHI NO GAWA NIIGATA (720ML) natural rice softness, well-balanced, rounded finish

Store the 720 ml Honjozo in a cool, dark place before serving. For best enjoyment of the natural rice softness and rounded finish, chill the bottle in the refrigerator for at least 2–4 hours prior to serving if you prefer it cold. Alternatively, allow it to be slightly cool at cellar temperature (10–15°C / 50–59°F) if serving slightly warmed or at cool room temperature.

Remove bottle from fridge or storage. If using a tokkuri, decant gently by pouring directly from the bottle into the tokkuri or pour into individual ochoko/small wine glasses. Fill each cup about two-thirds to allow aroma to develop.

Pouring

Taste the sake neat (no additions) to appreciate the natural rice softness, well-balanced acidity, and rounded finish. Sip slowly and allow it to coat the palate between sips.

If you prefer a slightly lighter profile, add up to 60 ml filtered cold water to the 720 ml bottle once poured into a serving carafe (roughly 1 small splash per 120–180 ml glass). Stir gently and taste to ensure balance is preserved. Do not over-dilute; Honjozo is crafted for a rounded finish, and small amounts of water can open aromatics without washing them out.

Light dilution (for softer mouthfeel)

Fill a short glass with 1–2 medium ice cubes. Pour 90–120 ml of chilled Honjozo over the ice and sip. The melting ice will gradually soften the sake and highlight the rice-derived sweetness. Serve immediately and discard remaining ice water if dilution becomes excessive.

On the rocks

To enjoy a warmer, slightly richer expression, warm small portions only. Pour desired amount (90–120 ml per person) into a tokkuri. Warm gently by placing the tokkuri in warm water (40–50°C / 104–122°F) for 3–4 minutes. Do not overheat; Honjozo should be warmed modestly to preserve its rounded finish. Test temperature with a finger or thermometer: target 40–45°C (104–113°F).

Light warming (optional)

Serve with light accompaniments such as salted edamame, sashimi, or lightly pickled vegetables to complement the sake's natural rice softness and balanced acidity. Alternate sips with small bites to appreciate how the sake's rounded finish interacts with umami and salt.

Store any opened bottle upright in the refrigerator and consume within 1–2 weeks for best flavor. Bring back to the preferred serving temperature before drinking.

Honjozo sake (Niigata, Yoshi no Gawa style)

Filtered cold water (optional, for dilution if desired)

Ice (optional, for on-the-rocks serving)

Fresh or toasted sake cup (ochoko) or small wine glass

Small carafe (tokkuri) or chilled bottle

Lightly salted edamame

Thinly sliced sashimi (assorted)

Pickled ginger or lightly pickled vegetables

HONJOZO

Make HONJOZO Recipe in just 10m. N BREWMASTER'S CHOICE, YOSHI NO GAWA NIIGATA (720ML) natural rice softness, well-balanced, rounded finish

HONJOZO

Descriptors

Tasting Notes

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