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- Junmai.
Rice only; no adding of distilled alcohol; generally a bit heavier and fuller in flavor than other types of sake, with slightly higher acidity; goes well with a wide range of food; at least 30% of rice kernel is ground away during brewing process.
- Honjozo.
A tad of distilled alcohol is added; generally lighter than Junmai, and often very nice at room temperature or warmed; at least 30% of rice kernel is ground away during brewing process.
- Ginjo.
Highly milled rice, with or without added alcohol; the taste is layered and complex, light and fragrant; at least 40% of rice kernel is ground away during brewing process. If bottle is labeled Ginjo, it means distilled alcohol was added; if labeled
Junmai Ginjo, it means no alcohol added.
- Daiginjo.
Even more highly milled rice, again with or without added alcohol; the taste is even lighter and more fragrant and fruity than ginjo sake; at least 50% of rice kernel is ground away during the brewing process. If bottle is labeled Daiginjo, it means distilled alcohol was added; if labeled
Junmai Daiginjo, it means no alcohol added.
SOME IMPORTANT NOTES:
- Keep in mind that, very often, the differences among the above grades of sake are subtle.
- Pricing of sake is related to the type/grade. Honjozo and Junmai are lowest in price, Ginjo and Daiginjo are higher priced, and Junmai Ginjo and Junmai Daiginjo are typically the
highest priced sake.
- Namazake is un-pasteurized sake and the term may apply to any of the above. Namazake is generally fresher and more
fragrant than pasteurized sake. Note that most sake is pasteurized.
- Sake is generally not aged, although there are exceptions, especially lately. eSake does not sell aged sake.
- Generally the more the rice is milled, the cleaner, lighter and more delicate the flavor.
- Pure, distilled alcohol is added in copious amounts to cheap sake, but when used in very small amounts in premium sake, it helps bring out fragrance and flavor.
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