Sake Grades & Styles

Sake Classifications

Sake is divided into grades based on rice milling; the resulting Sakes are very different in style but may be of equal quality. Generally speaking, higher mill grades yield a lighter, refined Sake, while lower milling grades yield a richer, fuller-bodied Sake.

JUNMAI DAIGINJO

Top of the line Sake that are meticulously hand-brewed in small, labor-intensive batches using select koji, highly-milled Sake rice, aromatic yeasts, and the purest water available; often considered to be a brewery’s signature Sake.

DAIGINJO

Similar to Junmai Daiginjo in quality and technique but includes a small addition of brewers alcohol to enhance the aromas and lighten the body. Daiginjo-style Sake can make a brewery’s reputation and is the favorite brewery submission for international competitions.

JUNMAI GINJO

Premium Sake brewed using high-quality Sake rice milled to 60%-50% remaining, typically fermented more slowly at cold temperatures using aromatic “ginjo-style” yeasts. The resulting Sake are refined and express a highly fruity character yet still carry the weight of Junmai.

GINJO

With a small addition of brewers alcohol, Ginjo Sake are lighter and more delicate than their Junmai Ginjo counterparts. At a minimum, the rice must be milled to 60% remaining. Modern brewing techniques such as cold fermentation, reduced percentage of koji rice in the mash and the use of modern yeasts create Sake that showcase their aromatic beauty.

TOKUBETSU JUNMAI

“Special” Junmai is a category without official rules governing the name Tokubetsu. Stylistically, Tokubetsu straddle Junmai to Ginjo, and allows brewers the freedom to experiment outside of a brewery’s usual offerings. Affectionately referred to as the “Brewer’s Omakase,” there is only a brewers’ honor system that requires there to be something special about these Sake.

JUNMAI

The first and oldest tier of premium Sake. In this tier, only rice, water, yeast, and koji may be used; the addition of alcohol, or any other additives, is strictly prohibited. Junmai are among Japan’s richest, most complex and traditional Sake.

HONJOZO

Honjozo Sake are a relatively new addition to the Sake world. The addition of brewers alcohol at the end of fermentation enhances the fruity notes; subsequent final dilution lightens the body creating a clear, clean, easy-drinking character.

NIGORI

Nigori is a style of Sake that is coarsely filtered resulting in a creamy, cloudy appearance from the rice solids remaining in the bottle. Nigori comes in a wide variety of styles, from hazy to opaque, and dry to sweet. It is recommended that the bottle be gently shaken to properly stir the sediments before serving.

SPARKLING

Sparkling Sake, a relatively recent introduction to Japan and the U.S., are effervescent and typically light to moderately sweet. They undergo natural secondary fermentation in closed tanks, with an average ABV of 6% to 9%. Aromas and flavors range from tropical fruit to melon and yuzu.

SHOCHU

Japan’s original distilled spirit made from koji rice and a secondary grain or starch source. Among the 54 approved plants and flowers the most popular are sweet potato, barley, rice, buckwheat and sugar cane. Japanese Honkaku Shochu employ traditional single distillation with a typical ABV range of 25% to 37%. Shochu does not contain sulfites, does not oxidize and can maintain its quality indefinitely.