Types of Sake

The Classification System

Japanese sake is broadly divided into "tokutei meishoshu" (special designation sake) and ordinary sake. Special designation sake must meet specific standards regarding ingredients, rice polishing ratio, and production methods — and is classified into eight types. Learning these names opens up a new world of sake selection.

Junmai — Pure Rice Sake

Sake bearing the "junmai" designation uses only rice, rice koji, and water — no added brewing alcohol. The natural richness and umami of rice comes forward, and these sakes often shine when warmed. "Junmai Ginjo" requires a polishing ratio of 60% or below; "Junmai Daiginjo" requires 50% or below.

The polishing ratio indicates how much of the rice grain remains after milling. The lower the number, the more has been polished away — removing proteins and fats that create off-flavors, while revealing cleaner, more fragrant character.

Honjozo — With a Touch of Brewing Alcohol

Honjozo, Ginjo, and Daiginjo are made with a small addition of pure distilled alcohol. This is a brewing technique used to enhance fragrance and achieve a cleaner finish — not a cost-cutting measure as is sometimes assumed. Ginjo requires a polishing ratio of 60% or below; Daiginjo requires 50% or below.

Reading the Label

When you encounter a new bottle, the special designation name is your first guide. But it is only the beginning. The same classification can encompass wildly different styles depending on the brewery's philosophy, the rice variety, the water, and the yeast. Classification tells you the rules; the sake tells you the story.