Sake Bunraku Honjozo Onikawa, Kitanishi, Saitama (15%)

Sake Variety - Honjozo (Yamahaii) Junmai Ginjo
Rice polishing ratio: 70%
Koji rice: Akebono

A.B.V.- 15%
Location of production - Down to the pristine waters of the Saita River (Fortune river). Mount Kobushi in Saitama Prefecture
Visual - Cristal clear 

Nose - Vibrant and powerful 

Taste - A karakuchi (dry) sake that is rich and crisp, with a long finish. This can be served either chilled or warmed. Honjozos are often good candidates for gentle warming, as they do not have the subtleties of junmai that can get lost with the slight raise in temperature.

Vinification - Distillation - Brewed
Bunraku brewery was founded in 1894 by Kamekichi Kitanishi upon discovering the distinctly hard water of the Arakawa River.  Inspired by the trinity comprised of the chanter, puppeteer and shamisen player in traditional Japanese Puppet Theater, Bunraku’s closely guarded recipes and time-honored methods of sake production focus on sake’s sacred trinity of ingredients: rice, water and koji.  Honjozo is sake that has a small amount of brewer's alcohol added to the fermenting sake mash.