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Sake

It is classified into 2 types depending on the presence or absence of brewed alcohol, and 8 types as “specific name sake” according to the rice polishing rate.

Junmai Sake

Rice+Rice+malt+Water

Fermentation

Honjozo Sake

Rice+Rice+malt+Water+Alcohol

Fermentation

Rice Polising rate

JUNMAI SAKE

Junmai sake is made from rice, rice malt, and water only, with no brewer’s alcohol added. You can enjoy the natural umami and taste of rice.

JUNMAI DAIGINJYO SAKE

Made from rice that has been polished to the utmost limit, this sake has a gentle taste with the sweetness of rice.

Rice polishing ratio : Less than 50%

JUNMAI Ginjo SAKE

The contrast between the flowery aroma and mellow taste that only Junmai Ginjo has to offer can be enjoyed in this sake.

Rice polishing ratio : Less than 60%

SPECIAL JUNMAI SAKE

A special junmai sake with a refined and flowery taste. It has a stronger taste and presence of rice than Daiginjo or Ginjo sake. 

Rice polishing ratio : Less than 60%

JUNMAI SAKE

There is no specific rice polishing ratio (but usually 60-70%). There are many varieties of this that are suitable for heating. 

Rice polishing ratio : Unspecified

HONJOZO SAKE

This sake is made with rice, rice malt, water and brewer’s alcohol. It has a well-balanced and refreshing taste. It can be drunk at room temperature, warmed, or cold, and so can be enjoyed in a variety of different ways.

DAIGINJYO SAKE

The brewer’s alcohol used in the ingredients helps to enhance the scent, so it holds a more refreshing aroma than Junmai Daiginjo sake of the same rice polishing ratio. 

Rice polishing ratio : Less than 50%

GINJO SAKE

Fruity and smooth on the palate. Brewing alcohol is used in smaller quantities (the same applies to Daiginjo sake), as it is not intended to increase the alcohol content. 

Rice polishing ratio : Less than 60%

SPECIAL HONJOZO SAKE

Many breweries create unique Honjozo sake by using Brewing alcohol and its property to lighten the taste and create an aroma. 

Rice polishing ratio : Less than 60%

HONJOZO SAKE

The characteristic of this sake is that the amount of brewing alcohol used must not exceed 10% of the white rice weight used. This is the standard sake. 

Rice polishing ratio : Less than 70%

CLOUDY SAKE

As the fermented unrefined sake is strained through a coarse cloth, the lees from the yeast and fine rice malt remain, resulting in a cloudy white color. It has a sweetness, a unique sourness, a mellow aroma, and a pleasant texture.