Styles of sake

1, JUNMAI

Junmai really is the prime example of sake styles. It has a well-balanced taste with a full body and rich aromatics from the rice. Junmai will match nicely with any well-seasoned dish with that pairs with white rice. 

 

2, GINJO / DAIGINJO

 

Ginjo that has a glamorous and fruity sake aroma is good for aperitifs. Light food with simple flavor profiles will enhance the flavor profile of both the sake and the meal. 

 

3, HONJOZO

 

Honzojo is the most typical style of sake. Usually crisp and dry tasting with a full body, although less fragrant. It will match various kinds of Japanese food, especially dishes with lighter flavors. 

Other keywrods

GINJO BREWING METHOD​

Ginjo brewing method is the way of producing Ginjo. It's fragrance comes from esters, especially ethyl caproate and isoamyl acetate. These esters are created by yeast during the fermentation processs at a low temperature, over many hours.

 

Sake Meter Value (SMV / Nihonshu-do)
​​

Nihonshu-do is used to calculate the sweetness and dryness level of a sake. It is a unit established to express the sake's specific gravity.

 

 

Rice Polishing Ratio

 

The polish ratio is the ratio of white rice to the original brown rice prior to polishing. The rice is polished during production to remove zatsumi (unfavorable taste) that are caused by the outer layers of the grain containing proteins, fats, and lipids. The rice milled the longest exposes the center core of the grain called shinpaku (white heart), which enhances a sake's aroma and flavor, creating a refined finished product. 

 
 

​Type of sake

(arranged in order of time consuming)

   1. JUNMAI DAIGINJO

  • Rice and water only

  • Polish ratio more than 50%

  • Ginjo Brewing Method

  • Glamorous and fruity sake aroma 

  • Mellow, rich, and smooth flavor

  • Great relish of original taste of rice

   2. DAIGINJO

  • Distilled alcohol is added

  • Polish ratio more than 50%

  • Ginjo Brewing Method

  • Glamorous and fruity sake aroma 

  • An elegant taste of sake

   3. JUNMAI GINJO

  • Rice and water only

  • Polish ratio more than 40%

  • Ginjo Brewing Method

  • Glamorous and fruity sake aroma 

  • Mellow, rich, and smooth flavor

  • Great relish of original taste of rice

   4. GINJO

  • Distilled alcohol is added

  • Polish ratio more than 40%

  • Ginjo Brewing Method

  • Glamorous and fruity sake aroma 

  • An elegant taste of sake

   5. TOKUBETSU JUNMAI

  • Rice and water only

  • Polish ratio more than 40%

  • Mellow, rich, and smooth flavor 

  • Great relish of original taste of rice

   6. TOKUBETSU HONZOJO

  • Distilled alcohol is added (less than 10%)

  • Polish ratio more than 40%

  • ​Mild, unobtrusive aroma

  • Crisp flavor​

   7. JUNMAI

  • Rice and water only

  • Polish ratio N/A

  • Mellow, rich, and smooth flavor

  • Great relish of original taste of rice

   8. HONZOJO

  • Distilled alcohol is added (less than 10%)

  • Polish ratio more than 30%

  • Mild, unobtrusive aroma

  • Crisp flavor