There is a lot of Japanese terminology surrounding the types of sake, which can be daunting for the uninitiated. But the most basic classification determined by the Japanese National Tax Agency defines the type of sake by 3 factors;
1. Whether “Brewer’s alcohol” (distilled alcohol) is added or not
2. Rice polishing ratio
3. Whether it is “Ginjo making” or not.
Whether “Brewer’s alcohol” (distilled alcohol) is added or not
Sake can be broadly classified into two types: the Junmai (pure rice) type which is made only with rice, water, and koji, and brewer’s alcohol added type.
Brewer’s alcohol is plant-based alcohol which is made mainly from sugarcane, not chemicals.
Adding brewed alcohol helps to stabilize the quality of sake and to reduce deterioration.
Sake with added brewed alcohol often has a refreshing taste. Because it is essentially tasteless, the added alcohol can round off a sake, making it drier, smoother and lighter. The extra alcoholic bite can also help pull a sake’s flavor profile into sharper focus.
Also, if brewer’s alcohol is added to Ginjo-shu, it improves the aroma.
The amount of brewing alcohol for sake is limited to 10% or less of the weight of the rice.
Rice polishing ratio
Rice-polishing ratio is the percentage of rice left over after polishing.
It has a big effect on the taste and aroma of sake, so it is an important factor in determining the type of sake.
Surface of rice contains a lot of nutrients (such as protein and lipids).
If there are too many nutrients, sake will have an unpleasant taste and the aroma will be lost. So, it is necessary to polish off the surface of the rice.
In general, the more rice is polished, taste of sake will be clearer and aroma will be more brilliant and fragrant.
On the other hand, if rice-polishing ratio is lower, gorgeous aroma will be less but you can enjoy original tender aroma of rice.
When rice is polished, the lipids on the surface layer are reduced. Since lipids have the power to suppress the fruity and gorgeous aroma components, the more the rice is polished, the more gorgeous the aroma becomes.
Sake with a high rice-polishing ratio has a clean and clear taste, while sake with a low rice-polishing ratio has a rich and mellow taste. If there are too many nutrients in the surface layer, it will become the source of miscellaneous taste, but if it is in the right amount, it will become the source of umami.
Ginjo making or not
Ginjo making means brewing sake under careful scrutiny.
Traditionally, it indicated polished white rice brewed at low temperatures during fermentation, leaving a high proportion of sake lees. This method of brewing is said to impart a characteristically fragrant, fruity aroma to the Sake.
In practice, polished rice is fermented at a low temperature of around 10°C for about a month. If the temperature is too low, the steamed rice will be difficult to dissolve and the activity of koji and yeast will be suppressed. As a result, sake will have less flavor. Therefore, it is necessary to carefully control and manage the process and adjust the aroma and taste.
As a result of these efforts, breweries deliver you the top end category of sake, “Ginjo-shu” which has a fruity aroma called "Ginjo-Ka".
Sake can be classified into 8 types of “Premium sake” that meet specific conditions and “Futsu-shu (ordinary sake)”.
Ingredients: rice, rice-koji, water, brewery’s alcohol
Rice polishing ratio: 50% or less
Daiginjo sake, which allows you to fully enjoy the aroma, has a clean taste with very few miscellaneous flavors.
Recommended temperature is cold, around 10°C. However, you can enjoy it by changing the temperature depending on the season and climate.
Ingredients: rice, rice-koji, water, brewery’s alcohol
Rice polishing ratio: 60% or less
It is characterized by its fruity aroma and refreshing taste. Basically, we recommend to drink as cold sake but you can also enjoy at room temperature as it has clean taste.
Ingredients: rice, rice-koji, water, brewery’s alcohol
Rice polishing ratio: 60% or less
“Tokubetsu” means special. So, this is special Honjozo-shu with a rice polishing ratio of 60% or less, or manufactured by a special method and described on the label. It is characterized by its light and refreshing taste. You can enjoy more refreshing taste than this Honjozo-shu (next one). Recommended from cold sake to hot sake.
Ingredients: rice, rice-koji, water, brewery’s alcohol
Rice polishing ratio: 70% or less
It is standard kind of sake with clean, light, and refreshing taste. You can enjoy with wide range of temperature, room temperature, hot sake, and cold sake.
Ingredients: rice, rice-koji, water, brewery’s alcohol
All sakes which are not categorized in “Premium sake” are named Futsu-shu (ordinary sake). It is easy-to-find sake that accounts for about 70% of the total production volume and often considered as “table wine” in Japan.
Ingredients: rice, rice-koji, water
Rice polishing ratio: 50% or less
Junmai Daiginjo-shu uses rice polished to the utmost limit, has a gentle taste that allows you to feel the sweetness of the rice. It has aroma and refreshing taste. In order to feel the aroma, we recommend to drink at cold temperature but not too cold around 10°C.
Ingredients: rice, rice-koji, water
Rice polishing ratio: 60% or less
It is characterized by the full taste of rice like Junmai-shu and the gorgeous aroma as Ginjo-shu. You can enjoy the rich taste and the fruity aroma in a well-balanced manner at one time. Recommended temperature is various, from cold to lukewarm (10°C-40°C) depending on the temperature of the food you enjoy with sake.
Ingredients: rice, rice-koji, water
Rice polishing ratio: 60% or less
It is special Junmai-shu with a rice polishing ratio of 60% or less, or manufactured by a special method and described on the label. It is characterized by its clean yet rich taste which is typical for Junmai-shu.
Ingredients: rice, rice-koji, water
Rice polishing ratio: No regulation
Junmai-shu does not have a specific rice polishing ratio (usually 60-70%). Generally, it has a rich and strong rice flavor. Recommended temperature is room temperature or hot. Junmai-shu is especially tasty when it’s warmed，increasing in flavor and gaining an umami taste.
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