Noguchi Muroka Nama Genshu Honjozo

The Story

Honjozo, sake with a small amount of distilled alcohol added before pressing, is typically associated with light, easy-drinking, everyday sake. But Noguchi Naohiko took the style and turned it into something unlike most others in the category: a muroka (unfiltered), nama (unpasteurized), genshu (undiluted) honjozo bottled at a powerful 19% ABV. It's a format that's rarely seen in the sake world, and it showcases the legendary brewer's ability to extract maximum flavor and complexity from even the most humble classification.

Tasting Profile

Aroma: Complex and layered, with notes of muscat, ripe peach, banana, and a hint of caramel and vanilla.

Palate: Rich and full-bodied, with a velvety texture that shifts and evolves on the palate. Pear, melon, and citrus intermingle with earthy, vegetal notes and a deep umami backbone.

Finish: Dry and mineral, with a clean bite reminiscent of bitter melon that balances the front loaded richness.

Serving & Pairing

Serving Temperature: Versatile. Try it chilled to emphasize the fruity aromatics, at room temperature for maximum complexity, or warmed to around 42C/108F to highlight the umami depth.

Food Pairings: The mineral quality and umami make this a natural with seafood and dishes using dashi. It also stands up beautifully to fatty fish like grilled mackerel, a charcuterie board, or earthy mushroom dishes.

Why We Love It

We love this bottle because it defies expectations at every turn. Honjozo is often thought of as a classification with a very specific profile, but in the hands of a brewer like Noguchi Naohiko, it becomes a canvas for intense complexity. The muroka nama genshu style gives it a ton of boldness and dynamism, and the range of flavors, from tropical fruit to earth to mineral, makes every sip interesting. It's sake that demands that you slow down and pay attention.

Specs

About the Brewery: Noguchi Naohiko Sake Institute
The Noguchi Naohiko Sake Institute was founded in 2017 with a singular mission: to preserve the techniques of legendary Toji (master brewer) Noguchi Naohiko for future generations. Noguchi began brewing at age 16, became a Toji at 28, and spent decades at prestigious breweries like Kikuhime before coming out of retirement to open his own institute in Komatsu City, Ishikawa. His career accomplishments include 27 Gold Medals, 12 consecutive wins at the National Sake Appraisals, and a central role in both the 1980s Ginjo boom and the revival of the nearly-lost Yamahai brewing method. The brewery sits at the foot of Mt. Kannon, drawing medium-hard snowmelt water, and every sake is produced in the muroka nama genshu style, unfiltered, unpasteurized, and undiluted.