What type of sake is produced using rice milled to 70% with some alcohol added?

Honjozo is a type of sake that is produced from rice that has been milled down to 70%, which means that 30% of the rice grain has been polished away. One of the unique characteristics of Honjozo is that a small amount of distilled alcohol is added to the sake after fermentation. This added alcohol enhances the sake's aroma and flavors, resulting in a smoother, lighter drink compared to some other types of sake.

In contrast, Junmai sake is made entirely from rice, water, yeast, and koji mold, without any added alcohol, and it typically features a richer and fuller flavor profile. Daiginjo sake is made from rice milled to at least 50% and involves careful brewing techniques for a more refined taste, while Futsuu refers to table sake that has a more straightforward profile, without the special processing characteristics of the other types mentioned.

Thus, Honjozo stands out due to its specific milling percentage and the addition of alcohol, making it distinct in the world of sake production.