Classification of Japanese Sake

Japanese sake comes in many varieties, and its classification can be complex. Generally, sake is categorized by ingredients, brewing methods, and rice polishing ratios, with terms like “junmai sake,” “ginjo sake,” and “honjozo sake.” There is also a classification known as “Tokutei Meisho-shu” (Special Designation Sake), which refers to high-quality sake that meets certain standards in terms of ingredients and production methods. This document explains the classification of Japanese sake in detail.

1.What is Tokutei Meisho-shu (Special Designation Sake)?

Tokutei Meisho-shu is a label given to Japanese sake that meets the quality standards set by Japan’s National Tax Agency. It is divided into three categories:

Junmai Sake: Made only from rice, rice koji, and water, focusing on the flavors of rice.

Ginjo Sake: Made with highly polished rice and a small amount of added brewing alcohol, featuring a fragrant aroma.

Honjozo Sake: Made with rice, rice koji, and added brewing alcohol, aiming for a crisp and clean taste.

These types of Tokutei Meisho-shu are recognized as high-quality sake due to their specific standards in ingredients and rice polishing.

Junmai Sake

The junmai category includes junmai sake, junmai ginjo sake, junmai daiginjo sake, and tokubetsu junmai sake. Here’s a closer look at each type:

Junmai Sake

Made only with rice, rice koji, and water, with no specific rice polishing ratio required. Known for its rich rice flavor and sweetness, it has a full-bodied taste reminiscent of freshly cooked rice.

Junmai Ginjo Sake

Made with rice polished to 60% or less, using a “ginjo-style” slow, low-temperature fermentation. It is characterized by a fruity, fragrant aroma and a delicate, refined taste that highlights the flavors of the rice.

Junmai Daiginjo Sake

Made with rice polished to 50% or less, creating a high-quality sake with a harmonious aroma and pure rice flavor. It is popular for special occasions or as a gift.

Tokubetsu Junmai Sake

Made with rice polished to 60% or less or using special production methods. It offers a soft, balanced taste with a prominent rice flavor.

Ginjo Sake

The ginjo category includes ginjo sake and daiginjo sake, known for their high polishing ratios and distinctive “ginjo aroma.”

Ginjo Sake

Made with rice polished to 60% or less, with added brewing alcohol. Low-temperature fermentation produces a fruity, refreshing aroma and a crisp, light taste that pairs well with various dishes.

Daiginjo Sake

Made with rice polished to 50% or less and added brewing alcohol. Known for its clear, delicate taste, it has a refined and elegant aroma, making it approachable even for beginners.

Honjozo Sake

The honjozo category is made with rice, rice koji, and added brewing alcohol, offering a light, smooth taste.

Honjozo Sake

Made with rice polished to 70% or less and added brewing alcohol, resulting in a light, dry flavor with a subtle aroma. Its versatility makes it popular as a meal accompaniment.

Tokubetsu Honjozo Sake

Made with rice polished to 60% or less or using special methods. It has a well-balanced, elegant taste with a gentle aroma.

2.Other Sake Classifications

Beyond Tokutei Meisho-shu, sake is also categorized by production or storage methods. Here are some common classifications:

Futsu-shu (Table Sake)

Sake that does not fall into the Tokutei Meisho-shu categories. It is widely consumed for everyday enjoyment at an affordable price and tends to be light and easy to drink.

Nama-zake, Nama-chozo, and Nama-tsume

Unlike most sake, which undergoes heat pasteurization for preservation, nama-zake is completely unpasteurized, offering a fresh taste. Nama-chozo is pasteurized only once before storage, and nama-tsume is pasteurized once at bottling, each offering a refreshing flavor.

Shinshu and Koshu (Aged Sake)

Shinshu is freshly brewed sake with a youthful, fruity aroma, while koshu, or aged sake, is matured for several years, offering a mellow and complex flavor.

Genshu (Undiluted Sake)

Unlike most sake, which is diluted with water to adjust alcohol content, genshu is bottled as is, retaining a higher alcohol content and a robust flavor.

3.The Importance of Rice Polishing Ratio in Sake Classification

The rice polishing ratio indicates the percentage of rice remaining after milling. While table rice is polished to about 90%, sake rice is often polished to 50–60% to reduce proteins and fats, resulting in a cleaner taste. Lower ratios mean fewer impurities and a clearer flavor, with higher polishing ratios used in premium ginjo and daiginjo sake.

4.Summary

Japanese sake is classified based on ingredients, production methods, and rice polishing ratios, with core categories including junmai, ginjo, and honjozo under Tokutei Meisho-shu. Additional classifications based on production and storage methods offer even more variety. Understanding these classifications helps drinkers discover their preferred flavors and aromas.

By learning about the diverse classifications of Japanese sake, one can appreciate its unique characteristics and experience the rich world of sake.