《Classification According to Type of Sake》
| Type of Sake | Material | Rice polishing rate | Requirements such as flavor | ||
| 1 | Junmai | Junmai Dai Ginjo | Sake brewing Rice, Molted rice (Ko-ji), Water | less than 50% |
Ginjo making, unique flavor, and aroma is particularly good |
| 2 | Junmai Ginjo | less than 60% | Ginjo making, unique flavor, and aroma is particularly good | ||
| 3 | Tokubetsu Junmai | less than 60% or Special manufacturing method | Particularly good flavor and color | ||
| 4 | Junmai | – | Good flavor and color | ||
| 5 | Brewing alcohol added | Dai Ginjo | Sake brewing rice, Molted rice (Ko-ji), Water, Brewing alcohol | less than 50% | Ginjo making, unique flavor, and aroma is good |
| 6 | Ginjo | less than 60% | Ginjo making, unique flavor, and aroma is good | ||
| 7 | Tokubetsu Honjozo | less than 60% or Special manufacturing method | Particularly good flavor and color | ||
| 8 | Honjozo | less than 50% | Good flavor and color | ||
Junmai Dai Ginjo – Shu (純米大吟醸酒)
Ingredients : Sake brewing Rice, Molted rice (Ko-ji), Water
Features : High quality sake made using a process called Ginjo-zukuri (Ginjo production process) Made from Sake brewing rice which is polished 50% or more. (50% left or less) No minimum rice polishing ratio requirement. Comparatively the production cost and price would be higher. However it tastes very clear and smooth, also aromatic.
Junmai Ginjo – Shu (純米吟醸酒)
Ingredients : Sake brewing rice, Molted rice, (Ko-ji), Water.
Features : High quality sake made using a process called Ginjo-zukuri (Ginjo production process) made from Sake brewing rice which is polished 40% or more (60% left or less). The polishing ratio of Sake Rice polishing has been obligated to same as Tokubetsu Junmai-Shu. So some of this type of Sake has the similar quality to Tokubetsu Junmai-Shu.
Tokubetsu Junmai – Shu (特別純米酒)
Ingredients : Sake brewing rice, Molted rice, (Ko-ji) , Water
Features : Made from Sake brewing rice which is polished 60% or more. (60% left or less) Or Junmai-Shu which is made with special production method.
Junmai – Shu (純米酒)
Ingredients : Sake brewing rice, Molted rice, (Ko-ji) , Water
Features : Made from Sake brewing rice.There is no specified rice polishing requirement.
Junmai-Shu is traditionally made from ancient time in Japan. This type of Sake also called Junmai Brew, and most of Junmai-Shu has rich and thick flavor. Also the type of flavor and taste would be different depend on polished ratio of Sake brewing rice.
Daiginjyo – Shu (大吟醸酒)
Ingredients : Sake brewing rice, Molted rice, (Ko-ji) , Water, Brewing alcohol
Features : High quality sake made using a process called Ginjo-zukuri (Ginjo production process) made from Sake brewing rice which is polished 50% or more (50% left or less). And some distilled alcohol added. It should be less than 10% of total weight of Raw sake brewed rice. Daiginjo is sake made with a little added alcohol to enhance the aroma and lower body.
Ginjo – Shu (吟醸酒)
Ingredients : Sake brewing rice, Molted rice, (Ko-ji) , Water ,Brewing alcohol
Features : High quality sake made using a process called Ginjo-zukuri (Ginjo production process) made from Sake brewing rice which is polished 60% or more (60% or less). Same as Daiginjo, the amount of adding brewing alcohol is very little. Adding less than 120 litter per 1,000 kg of Sake brewing rice.
Tokubetsu Honjozo – Shu (特別本醸造)
Ingredients : Sake brewing rice, Molted rice, (Ko-ji) , Water Brewing alcohol
Features : Made from Sake brewing rice which is polished less than 60% (40% or more).
A few amount of brewing alcohol is added to enhance the aroma and lower body. Sometime you would feel the flavor of brewing alcohol. Adding less than 120 litter per 1,000 kg of Sake brewing rice.
Honjozo – Shu (本醸造酒)
Ingredients : Sake brewing rice, Molted rice, (Ko-ji) , Water, Brewing alcohol.
Features : Made from Sake brewing rice which should be polished 70% or more. (30% left or less). A few amount of brewing alcohol is added to enhance the aroma and lower body. Adding less than 120 litter per 1,000 kg of Sake brewing rice.