Sake Types at a Glance
by John Gauntner

Brewed using Rice, Water,
 Koji Mold & Distilled Alchol

Brewed using Rice, Water
 and Koji Mold only

Rice
 Milled To:

Daiginjo
 

An extension of Ginjo below in that it is brewed using even more painstaking, labor intensive methods.

Junmai Daiginjo
 

Subclass in which, like Junmai below, only rice, water and koji have been used. The pinnacle of the sake brewer's art. Generally light, complex, and fragrant.

At least
50%

50% milled,
as much as 65% often milled

Ginjo
 

Brewed with labor intensive steps, eschewing machinery, and fermented at colder temperatures for longer periods.

Junmai Ginjo
 

A subclass in which, like Junmai below, only rice, water and koji have been used. Flavor is light and delicate, often with fruity or flowery touches to the flavor and fragrance.

At least
60%

40% or more milled away 

Honjozo
 

Brewed using a very small amount of pure distilled alcohol. Lighter and often more fragrant than Junmai.

Junmai
 

Made with nothing but rice, water and koji. Usually a bit heavier and fuller than other types, often with good acidity. The milling requirement was originally 70%. However, laws have changed, and Junmai no longer requires a specified milling rate, albeit the rate must be listed on the label. 

At least
70%

30% or more milled away

** Junmai **
No longer requires a specified milling rate

Normal
Table
 Sake

Sake above line also collectively referred to as "tokutei meishoushu" or "special designation sake," and can be considered "premium sake," but it constitutes only 20% or so of entire market. Sake below line is "futsu-shu" (normal sake), accounting for remaining 80% of market.

Futsu-shu

No
minimum
milling
 requirements

• Keep in mind that, very often, the differences among the above grades of sake are subtle. 
• 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. 
• 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. 
• The suffix SHU, as in Junmai-shu, simply means sake.
• Many other less-important sake-related terms have been omitted for simplicity.  

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