What is a designated name sake?
There are actually strict rules regarding the types of sake.
There are many different types of sake, but roughly speaking they can be divided into two categories: "specially designated sake" and "ordinary sake."
"Specified name sake" is sake that has strict standards for ingredients and production methods. In other words, it is "sake that is properly made."
Eight types of sake (classification of designated sake)
Designated sake can be divided into the following eight types based on the ingredients used (especially rice and alcohol) and how much of the rice has been polished (= rice polishing ratio).
1. Junmaishu <br>Sake made only from rice and water. Strong flavor, goes well with food.
2. Honjozo Sake <br>A small amount of brewed alcohol is added to give it a refreshing taste. It can be served either hot or cold.
3. Tokubetsu Junmaishu: A bit more special than "junmaishu." It is made with a higher rice polishing ratio and a special brewing method.
4. Special Honjozo Sake: Just like the "Honjozo" sake, this "special edition" sake has a refreshing flavor, but it takes a bit more effort to make.
5. Ginjo Sake
This sake is made with rice polished to 60% or less. It has a fruity aroma and is light to drink. It is best enjoyed chilled.
6. Junmai Ginjo Sake
This sake is made with rice polished to 60% or less. It has the aroma of ginjo and the solid taste of junmai. It is well-balanced and popular with people from overseas.
7. Daiginjo Sake <br>This is sake with a rice polishing ratio of 50% or less. It is made by shaving a lot of rice, and is a delicate type with a strong fragrance. It has a slightly luxurious feel.
8. Junmai Daiginjo Sake
Sake made with rice polished to less than 50%. High-end sake. Gorgeous aroma, smooth taste. Perfect for special occasions.
Is the rice polished to the same degree?
The polishing ratio is a number that indicates how much rice has been polished.
70% → The outer 30% of the rice has been removed
50% → Cut it in half!
The more you grate it, the less unpleasant flavors there are and the more aromatic the fruit becomes, but it also takes more effort and costs more.
Rough classification of aroma and flavor Sake can be broadly divided into the following two types:
Aroma: Daiginjo, Ginjo → Fruity and gorgeous. Also good in a wine glass.
Flavor: Junmai sake, Honjozo → Rich and flavorful, perfect for enjoying with food.
How do I choose?
Recommended choices for beginners:
I like fruity things → Ginjo style
Enjoy with a meal → Pure rice
I want to try some warm sake → Warm up some honjozo or junmai sake
For gifts or special occasions → Junmai Daiginjo
It's okay if you don't know! Just tell the staff at the store, "I like it sweet," or "I like it light."
Summary : Designated name sake is sake that has been properly classified based on its "contents" and has been given the official stamp of approval.
Once you know the differences, choosing will be even more fun!
