Types of Sake

Sake Articles > Types of Sake

Sake is split into a number of different categories based on ingredients, which brewing process is used, and other characteristics. The official definitions are set by law.

However, just because a sake falls into a certain category doesn't mean that it will necessarily taste like other sakes in that category. The most important factor is the skill of the brewer, which is something that can't be put on a label.

Rice Polishing Ratio (精米歩合)

It is ideal to only use the inner core of the rice grains, which allows for the creation a purer sake. However, polishing down and discarding the outside of the rice increases the amount of raw rice required in production, and also takes time and energy. Because of this, a low polishing ratio (how much of the rice is left after grinding off the outside part) often indicates a quality sake. Sakes are separated into four classes based on this ratio.

• Normal Sake (普通酒): There is no particular regulation, but generally from 73-75%
• Honjozoshu (本醸造酒): Under 70%
• Ginjoshu (吟醸酒): Under 60%
• Daiginjoshu (大吟醸酒): Under 50%

Purity

Originally, sake was created using only rice. However, with the progress of brewing technology, many brewers started adding pure alcohol to the sake as a way to improve taste, adjust the alcohol content, and kill bacteria that cause spoilage. Because of this, sake is separated into normal sake and junmaishu (純米酒), pure sake that contains nothing but rice and koji.

Processing

In general, sake is heated twice, once before aging, and once before bottling, to prevent spoilage and give the sake a smoother flavor. However, sake does not necessarily need to be heated, and an unheated sake often has richer flavor and fragrance. There are three major types of raw sake:

• Namazake (生酒) means "raw sake," and is heated neither before aging nor before bottling.
• Namachozoshu (生貯蔵酒) means "sake aged raw," and is not heated before aging. Also called "Namagakoi (生囲い)".
• Namazumeshu (生詰酒) means "sake bottled raw," and is not heated before bottling.