Sake Types

Among the terminology of Japanese sakes, 4 terms are commonly applied in sake grading system; other terms would often be seen inside the labels.The Special Designation Sake can be categorized by according to the polishing ratio (or seimai buai), and terms like "Ginjo" and "Daiginjo" are usually presented in the labels. Certain Japanese sakes are fortified with distilled alcohol or not, and "Junmai" or "Honjozo" would designate them whether additional distilled alcohol is applied.

The polishing ratio shows the percentage of remaining portion of rice grain after milling process and classify into different Special Designation

Polishing Ratio with 50% or below: Daiginjo

Polishing Ratio with 60% or below: Ginjo

Polishing Ratio with above 60%: No specific title

The external part of rice grain consists of protein and lipids. The materials often provide the rich and complex flavours in the sake, but would result with some off flavours as well. Through the milling process, the starch of the rice remains and offer cleaner and elegant flavours.

Whether the sake is fortified with distilled alcohol or not: Junmai or Honjozo

No additional distilled alcohol: Junmai

Lower than 10% of the rice weight: Honjozo

Higher than 10% of the rice weight: No specific title