Welcome to The Akashi Sake Brewery and The Kaikyō Distillery


Are you of legal drinking age in the country you reside?

Tokubetsu Honjozo

特別本醸造酒 The Akashi Sake Brewery

Our Tokubetsu Honjozo is a lighter-bodied sake to which the sake master adds a small amount of alcohol prior to the filtering stage. This technique brings out the clean and savoury flavours elicited through the brewing process. Offering a longer and more robust finish, it perfectly complements a multi-course dinner.

Properties

A delicate bouquet and light notes of lemon, lime and straw. After a lively first impression, you will notice this sake’s refreshing, soft citrus flavours with a sweet, well-balanced finish.

  • CategoryTokubetsu Honjozo
  • RiceGohyakumangoku (Hyogo prefecture)
  • Rice polishing ratio60%
  • ABV15%
  • Volume300ml and 720 ml
  • Serving temperature6-50°C

Our Tokubetsu Honjozo is a lighter-bodied sake to which the sake master adds a small amount of alcohol prior to the filtering stage. This technique brings out the clean and savoury flavours elicited through the brewing process. Offering a longer and more robust finish, it perfectly complements a multi-course dinner.

Properties

A delicate bouquet and light notes of lemon, lime and straw. After a lively first impression, you will notice this sake’s refreshing, soft citrus flavours with a sweet, well-balanced finish.

  • CategoryTokubetsu Honjozo
  • RiceGohyakumangoku (Hyogo prefecture)
  • Rice polishing ratio60%
  • ABV15%
  • Volume300ml and 720 ml
  • Serving temperature6-50°C
Left.-D04E9B37-56EE-442F-869A-AC72AEE824C2
Kibou - Honjozo Tokubetsu -V1-0011_AK_UK0 (2)
Right.-53232B24-BE41-4B83-A8EF-29EB50C60FEF

Pairing Suggestions

特別本醸造酒ペアリング
Our signature recipe

Chicken supreme, pumpkin creme and sauce

Ingredients for 2 people

Chicken supreme

2 chicken supremes
1 knob of butter
1 drizzle of olive oil

Pumpkin crème

300 g of pumpkin
1/2 glass of milk
1/2 tablespoon of fresh cream

Sauce

1 chicken carcass
1 onion
1 thyme branch
50 g of butter
1/2 glass of sake
1 drizzle of olive oil

Poultry supreme

Remove the fat and the veins. Cook in olive oil, skin side down for 4 minutes over medium heat. Put weight on top so it is crispy. Add a knob of butter and flip the supreme for 2 minutes and set aside.

Sauce

In a pressure cooker, drizzle olive oil and sauté the chicken carcass. Add minced onion, thyme and slightly colour. Deglaze with sake and add water without fully covering the chicken. Bring to a boil and cook at least for 45 minutes.
Remove the carcass by filtering it with a colander. Reduce the sauce to 3/4 to reach stronger flavours. Set aside.

Pumkin crème

Coarsely chop the pumpkin and put it in a pot, cover with milk and a glass of water. Let it simmer until it is melting. Mix it up with salt and pepper. Then add the cream.

Serve

In a plate, put the supremes, pumpkin cream and verse the sauce on top of the chicken.

BA5A01CC-1755-480F-A3C5-BAC9E182E4F6
Design sans titre (25)

Other recommended pairings

Scallops, Miso butter & burnt onion condiment.

How to enjoy

オススメの飲み方
674DCFD8-551D-4F4B-976A-A7973CA28E92_cropped

Sake comes best served in a fine wine glass to reveal its intense flavours, with delicious floral notes and the famous Japanese “umami”. Our sakes can also be enjoyed in a traditional Ochoco and Tokkuri sake set.

Perfectly complementing a range of cuisines, it offers a moreish drinkability that can be enjoyed over several courses, or just before a meal to whet your appetite. Whether you prefer it chilled to preserve the full spectrum of flavours, or gently heated on a winter’s evening, each of our sakes has a unique flavour and strength.

Tokubetsu Honjozo's Awards

特別本醸造酒の受賞歴

We are extremely proud of our achievements.

SILVER-MEDAL-355X355px