Ginjo-shu
Sake brewed with 60% or less polished rice along with koji and water. Brewing alcohol may be added as well. It is characterized by fruity, somewhat floral bouquet, and a clear and crisp flavor. If rice is polished down to 50% or less, the sake is called Daiginjo-shu.
Junmai-shu
Sake made only from white rice, koji and water. It tends to have a mellow bouquet and smooth flavor.
Honjozo-shu
Sake brewed with 70% or less polished rice, along with koji, water and brewing alcohol. It is known for its mild and unobtrusive bouquet and crisp flavor.
All other types of sake fall under the category of Futsu-shu, which is consumed widely throughout Japan.
| Special Designation | Ingredients | Rice Polishing Ratio | Percentage of Kōji rice |
|---|---|---|---|
| Junmai Daiginjō-shu (純米大吟醸酒 ,Pure rice,Very Special brew) |
Rice, Kōji rice | Below 50% | Not less than 15% |
| Daiginjō-shu (大吟醸酒 ,Very Special brew) |
Rice, Kōji rice, Distilled alcohol [note] |
Below 50% | Not less than 15% |
| Junmai Ginjō-shu (純米吟醸酒 ,Pure rice,Special brew) |
Rice, Kōji rice | Below 60% | Not less than 15% |
| Ginjō-shu (吟醸酒 ,Special brew) |
Rice, Kōji rice, Distilled alcohol [note] |
Below 60% | Not less than 15% |
| Tokubetsu Junmai-shu (特別純米酒 ,Special Pure rice) |
Rice, Kōji rice | Below 60% or produced by special brewing method | Not less than 15% |
| Tokubetsu Honjōzō-shu (特別本醸造酒 ,Special Genuine brew) |
Rice, Kōji rice, Distilled alcohol [note] |
Below 60% or produced by special brewing method | Not less than 15% |
| Junmai-shu (純米酒 ,Pure rice) | Rice, Kōji rice | Below 70% | Not less than 15% |
| Honjōzō-shu (本醸造酒 ,Genuine brew) | Rice, Kōji rice, Distilled alcohol [note] |
Below 70% | Not less than 15% |
| There are two basic types of sake: Futsū-shu (普通酒, Ordinary sake) and Tokutei meishō-shu (特定名称酒, special-designation sake). Futsū-shu is the equivalent of table wine and accounts for the majority of sake produced. Tokutei meishō-shu refers to premium sakes distinguished by the degree to which the rice has been polished and the added percentage of brewer’s alcohol or the absence of such additives. There are eight varieties of special-designation sake. [note]: The weight of added alcohol must be below 10% of the weight of the rice (after polishing) used in the brewing process. |
|||
