Akashi-Tai Honjozo Sake is a traditional sake, made to be lighter in style than other sakes. Crisp, dry and an easy to drink style with gentle aromas of lime, lemon and straw. Smooth, dry and well-balanced on the palate with hints of citrus. The rice used to produce Akashi-Tai Tokubetsu Honjozo is 100% Gohayakumangoku from Hyogo. 40% of the outer layer of the rice is polished away, more than in standard sakes; a labour intensive process which creates a more complex and delicate flavour. The Honjozo classification indicates that a very small amount of brewers alcohol was added during fermentation, a traditional method used for hundreds of years to producer lighter and more fragrant sakes.