THE GRADES OF SAKE

Sake is graded based on the amount of polishing of the rice and/or if there is any alcohol added to the sake before pressing (see above).  There are essentially two categories of sake grades: 1). Junmai-Shu 2). Non-Junmai-Shu.

 

JUNMAI-SHU

This means pure rice sake and it is sake made using only rice, water, yeast, and koji.  There is no added alcohol in junmai-Shu. Within junmai-Shu there are three levels of sake, depending on the amount of polishing of the rice.  Generally, the more rice is polished, the higher the quality of the sake. 

 

Junmai-Shu  This is the lowest grade of the Junmai category.  This sake technically has no minimum polishing rate.  However, the polishing ration must be listed on the bottle.  Generally, the minimum polishing ratio is 70% (30% of the rice is polished away).

 

Junmai-ginjo-Shu  This is premium sake that has a minimum polishing ratio of 60%.  That is, at least 40% of the rice has been milled away. 

 

Junmai-daiginjo-Shu  This is super-premium sake with a minimum polishing ratio of 50%.  That is that half of the rice has been milled away.

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Tokubetsu-Junmai-Shu  This is Junmai sake that is made using some sort of special technique.  This can include using a special rice variety, a higher than the minimum polishing ratio, or some other special technique.

 

 

NON-JUNMAI-SHU

This sake is made with rice, water, yeast, koji and a small amount of pure alcohol added.  Within non-junmai sake there are three levels, depending on the amount of polishing of the rice.  Again, the more rice is polished, the higher the quality of the sake. 

 

Honjozo  This is the lowest grade of the Non-junmai category.  This sake technically has no minimum polishing rate.  However, the polishing ration must be listed on the bottle.  Generally, the minimum polishing ratio is 70% (30% of the rice is polished away).

 

Ginjo-Shu  This is premium, non-junmai sake that has a minimum polishing ratio of 60%.  That is, at least 40% of the rice has been milled away. 

 

Dai-ginjo-shu  This is super-premium non-junmai sake with a minimum polishing ratio of 50%.  That is that half of the rice has been milled away.

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Tokubetsu Honjozo-shu  This is Honjozo sake that is made using some sort of special technique.  This can include using a special rice variety, a higher than the minimum polishing ratio, or some other special technique.

 

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