Learn about the "brewing" process of Japanese sake and enjoy it even more! What are "Daiginjo," "Junmai Ginjo," and "Honjozo"? 
Understanding the sake-making process will further enhance your enjoyment of choosing sake.
These names classify sake according to its manufacturing method, and they are mainly distinguished by the following points:
- Whether or not brewing alcohol is used - How much the rice has been polished (rice polishing ratio)
Understanding the sake-making process will further enhance your enjoyment of choosing sake.
These names classify sake according to its manufacturing method, and they are mainly distinguished by the following points:
- Whether or not brewing alcohol is used - How much the rice has been polished (rice polishing ratio)
List of Japanese sake classifications
What is "Junmai-shu"?
Japanese sake is made from rice, water, and koji (rice malt). Sake made in this way is called "junmai-shu" (pure rice sake).
On the other hand, sake that is not labeled "junmai" (pure rice) has brewing alcohol added to it, and if the proportion of this alcohol is 10% or less, the sake is classified as "honjozo" (standard sake).
Brewing alcohol is alcohol made from raw materials containing starch and sugar. Adding an appropriate amount of it enhances the aroma of sake and gives it a clean taste. Brewing alcohol also has the effect of suppressing the growth of lactic acid bacteria (spoilage bacteria) that cause deterioration of the aroma and taste of sake.
Furthermore, sake is classified not only by the presence or absence of brewing alcohol, but also by the "rice polishing ratio," which indicates how much the rice has been polished. The difference in this rice polishing ratio determines the grade, such as "Daiginjo" or "Ginjo."
On the other hand, sake that is not labeled "junmai" (pure rice) has brewing alcohol added to it, and if the proportion of this alcohol is 10% or less, the sake is classified as "honjozo" (standard sake).
Brewing alcohol is alcohol made from raw materials containing starch and sugar. Adding an appropriate amount of it enhances the aroma of sake and gives it a clean taste. Brewing alcohol also has the effect of suppressing the growth of lactic acid bacteria (spoilage bacteria) that cause deterioration of the aroma and taste of sake.
Furthermore, sake is classified not only by the presence or absence of brewing alcohol, but also by the "rice polishing ratio," which indicates how much the rice has been polished. The difference in this rice polishing ratio determines the grade, such as "Daiginjo" or "Ginjo."
What does "special" mean in "special junmai sake" and "special honjozo sake"?
Some junmai-shu and honjozo-shu sakes are labeled "special." This "special" designation is given to sake made with a rice polishing ratio of 60% or less, or to sake made using special manufacturing methods. For example, even if the rice polishing ratio is 60% or less (the same as ginjo-shu), if the manufacturing method used for ginjo-shu is not employed, or if there are clear differences in ingredients or manufacturing methods compared to other junmai-shu or honjozo-shu made at the same brewery, it may be labeled "special." Since this "special" designation is often used based on the product's concept, when choosing a special junmai-shu or special honjozo-shu, thinking about why that sake is "special" will make choosing sake even more enjoyable.
What is the rice polishing ratio?
The milling ratio refers to "the percentage of polished rice that remains after milling brown rice."
Just as the rice we normally eat is milled from brown rice to white rice, a similar process is carried out in the production of sake.
If brown rice is considered 100%, then milling away 40% results in a milling ratio of 60%.
The lower the rice polishing ratio, the more brown rice is needed to produce the same amount of sake, and therefore, the price tends to be higher.
Furthermore, the center of the rice grain contains a lot of starch, while the outer layer contains a lot of protein. This protein is what causes off-flavors in sake, so the more the rice is milled and the more of the grain is removed, the cleaner and more refined the resulting sake will be.
Just as the rice we normally eat is milled from brown rice to white rice, a similar process is carried out in the production of sake.
If brown rice is considered 100%, then milling away 40% results in a milling ratio of 60%.
The lower the rice polishing ratio, the more brown rice is needed to produce the same amount of sake, and therefore, the price tends to be higher.
Furthermore, the center of the rice grain contains a lot of starch, while the outer layer contains a lot of protein. This protein is what causes off-flavors in sake, so the more the rice is milled and the more of the grain is removed, the cleaner and more refined the resulting sake will be.
Since everyone has different preferences when it comes to alcohol, a lower rice polishing ratio doesn't necessarily mean that it will taste good to everyone.
While enjoying the differences in brewing methods, please try to find your favorite alcoholic beverage that suits your taste.
