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Types of Japanese Sake

Japanese sake displays subtle changes in flavor depending on the season.
It is also one of the few alcoholic beverages that can be enjoyed either warm or chilled.

Sake types and their characteristics

Ginjo-shu

This is a type of sake made from white rice that has had at least 40% of its surface polished away (so that what remains is at most 60% of the size of the original rice grain), which is then brewed under intense scrutiny using a low temperature fermentation process. One can say that Ginjo-shu is the crystallization of the brewer’s art, technique and experience. The result is a fruity, opulent fragrance and a smooth flavor.

Junmai-shu

This sake is made from rice and koji (rice mold). As the name suggests, onlyrice is used as an ingredient (junmai means ‘purerice’). The degree of polishing of the rice grains is not specified. Junmai-shu has a full-bodied flavor,but in recent years we are starting to see lightbodied
Junmai-shu products on the market.

Honjozo-shu

Made from rice that has had at least 30% of its surface polished away (so that what remains is at most 70% of the size of the original rice grain) and koji (rice mold) as well as a limited amount of brewer’s alcohol.
Honjozo-shu has a flavor similar in body to Junmai-shu, however you may find it more crisp, dry and mellow.

Specific Classes of Sake

Specific Class	Ingredients	Rice Polishing Ratio	% of koji (rice mold)	Requirements: taste, etc.
Junmai Daiginjo-shu	Rice, koji (rice mold)	at most 50%	at least 15%	Made using the Ginjo process Characteristic flavor and aroma; outstanding luster and color
Daiginjo-shu	Rice, koji (rice mold),brewer’s alcohol	at most 50%	at least 15%	Made using the Ginjo process Characteristic flavor and aroma; outstanding luster and color
Junmaiginjo-shu	Rice, koji (rice mold)	at most 60%	at least 15%	Made using the Ginjo process Characteristic flavor and aroma; excellent luster and color
Ginjo-shu	Rice, koji (rice mold), brewer’s alcohol	at most 60%	at least 15%	Made using the Ginjo process Characteristic flavor and aroma; excellent luster and color
Junmai-shu	Rice, koji (rice mold)	–	at least 15%	Excellent luster, color and flavor
Tokubetsu Junmai-shu	Rice, koji (rice mold)	at most 60%	at least 15%	Made using a special manufacturing process Outstanding luster, color and flavor
Honjozo-shu	Rice, koji (rice mold), brewer’s alcohol	at most 70%	at least 15%	Excellent luster, color and flavor
Tokubetsu Honjozo-shu	Rice, koji (rice mold), brewer’s alcohol	at most 60%	at least 15%	Made using a special manufacturing process Outstanding luster, color and flavor

Other characteristic types of sake

Futsu-shu

This is a type of sake made from white rice that has had at least 40% of its surface polished away (so that what remains is at most 60% of the size of the original rice grain), which is then brewed under intense scrutiny using a low temperature fermentation process. One can say that Ginjo-shu is the crystallization of the brewer’s art, technique and experience. The result is a fruity, opulent fragrance and a smooth flavor.

Gen-shu

Once the crude sake (moromi) has been pressed, no water is added. This is a full-bodied sake with an alcohol content of between 18% and 20%.

Honjozo-shu

Once the fermentation process is complete, the liquid is filtered through a rough cloth or strainer, and the result is Nigori-sake. The liquid is milky cloudy as opposed to clear, and the Nigori-sake has the flavor of the moromi. Nigori-sake that has not undergone heat processing still retains live yeast and enzymes, which can result in a light carbonation, which is why it can also be referred to as Kassei-shu (‘active’ sake).

Yawaragi-mizu – Try some!

Yawaragi-mizu (lit. “alleviating water”) is the practice of drinking water while one enjoys Japanese sake.
By drinking a little water between sips of Japanese sake, you will retain a clear head and avoid succumbing to the effects of the alcohol.
The water thus alleviates the intoxication—hence the name Yawaragi-mizu.