What is...?
Tips to enjoy Jizaké, including food matching lists.
- What is the meaning of the"rice polishing ratio" and how does it affect saké?
- What are the various categories of saké?
- What is meant by the S.M.V?
- What is acidity, and how does it affect saké?
- What are amino acids, and how do the various levels affect saké?
- What does % of alcohol mean, and how does this affect the saké?
- What is a Toji?
- What is the average shelf life of saké?
 |
*JUNMAI Junmai is a pure rice saké nothing is used in its production except rice, water , yeast and koji. Junmai saké tends to be full bodied with stronger flavor than of other categories. |
TOKUBETSU (SPECIAL) JUNMAI Tokubetsu junmai needs to be made with rice milled to 60% and/or have something else "special" about it, such as the brand of rice and brewing method. |
JUNMAI GINJO Brewed with labor-intensive steps, using highly polished rice and fermented at colder temperatures for longer periods of time. Light, fruity, refined. |
JUNMAI DAI GINJO Even more painstaking brewing process than Junmai Ginjo, which results in sake that is even lighter, more fragrant and fruity than typical Junmai Ginjo. |
|
 |
*There is no specific rice polishing ratio for Junmai Because of recent technical improvements, in saké production, the polishing rate regulation has been abolished. |
 |
 |
 |
 |
 |
HONJOZO Made with rice, water, koji and a very small amount of pure distilled alcohol ("brewers' alcohol") to help extract flavor and aroma. Light, mildly fragrant easy to drink. |
TOKUBETSU HONJOZO Tokubetsu Honjozo needs to be made with rice milled to 60%, and/or have something else "special" about it, such as the brand of rice and method. Small amount of pure distiled alcohol is added. |
GINJO Saké to which a small amount of distilled alcohol has been added, it tastes light & clear. |
DAI GINJO Brewed with very highly polished rice and even more precise and labor-intensive methods. The pinnacle of the brewers' art. Generally light, complex and quite fragrnt. |
 | Made only with rice, koji, and water. |
| Within 10% distilled alcohol is added. |
| FUTSU SHU | In the making of this kind of saké, a greater addition of distilled alcohol is permitted than for HONJOZO types. Also there i sno minimum miling requirement for polishing rice. Futsu Shu is usually affordable and dry saké goes well with wide range of dishes. |
|---|
Sakés are classified in 8 different categories based on the ingredients and the rice polishing ratio (See diagram below.) Each category reflects a specific characteristic fragrance and taste, so you can use a category name in searching for your favorite saké
Distilled alcohol is typically made from the fermentation of sugar that is refined from sugarcane.
Distilled alcohol can be added to four types: Dai-Ginjo, Ginjo, Tokubetsu (Special) Honjozo and Honjozo. The quantity of distilled alcohol has a direct effect on the fragrance of the saké as well as its shelf life. The distilled alcohol that can be added must be less than 10% of the total weight of the polished rice. This is one of the essential regulations involved in the process of making saké.
