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About Sake
- ･Types of Sake and the
Characteristics of Each
- ･ A Buyer's
Guide to Sake
- ･ How to
Store Sake Properly
- ･ Ozeki Sake
differences
- ･ Sake
Meter
- ･
Process/Facilities
Types of Sake and the Characteristics of Each
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Junmai
Ginjoshu/ Junmai Daiginjoshu
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These types are made with
only koji, water, and white rice milled so that no
more than 60% (in the case of ginjoshu) or 50%
(daiginjoshu) of the grain remains. Both types have
a more subdued fragrance than ordinary
Ginjoshu.
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Ginjoshu /
Daiginjoshu
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Premium sake brewed with
white rice milled so that no more than 60% of the
grain remains. Noted for a fruity fragrance.
Daiginjoshu uses rice milled so that no more than
50% of the grain remains.
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Special Junmaishu /
Special Honjouzoshu
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Types of junmaishu and
Honjouzoshu with exceptional flavor and fragrance
as a result of different ingredients and production
techniques, such as variety of rice used and
proportions of ingredients.
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Junmaishu
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Sake that is made with
only rice (milled so that no more than 70% of the
grain remains), koji, and water with no sugar or
distilled alcohol added. Characterized by a strong
rice flavor.
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Honjouzoshu
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The most popular type of
sake. In addition to rice (milled so that no more
than 70% of the grain remains), koji, and water,
distilled alcohol is added during fermentation to
achieve a lighter flavor and a more-prominent
fragrance.
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Other Types of
Sake
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Namazake
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Completely unpasteurized
sake. Namazake has a fresh fragrance and flavor.
Carbonated namazake, a bubbly version, is also
available.
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Chouki
Jukuseishu
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Aged for 3 years or more
in storage tanks after brewing, this sake is darker
and has a heavier flavor.
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Genshu
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Undiluted sake. Has a
higher alcohol content and a sweet, heavy
flavor.
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