Types of Japanese Sake

Japanese sake is categorized into types such as Daiginjo, Junmai Daiginjo, and Junmai Ginjo. Do you know the differences between them?
Here is an introduction to the types of Japanese sake available at Migita Honten.

Futsushu (Regular Sake)

This is a general term for sake that is not classified as Tokutei Meisho-shu (special designation sake, such as Ginjo or Junmai sake).
It is made with rice polished to a ratio of 70% or higher, or with ingredients that cannot be used in special designation sake.
Note: There are no specific regulations regarding rice polishing ratio, ingredients, or production methods.

Honjozo (Special Brewed Sake)

This sake is made with rice polished to a ratio of 70% or less (70%-1%).
It contains added brewing alcohol, which is derived from sugarcane or corn.
Ingredients: Rice, rice koji, and brewing alcohol.
The amount of brewing alcohol varies depending on the amount of rice used.

Junmai-shu (Pure Rice Sake)

Polishing Ratio: No specific requirement.
Alcohol Content: Does not include any brewing alcohol (alcohol derived from sugarcane or corn).
Ingredients: Only rice and rice koji are used.

Ginjo-shu (Premium Sake)

Polishing Ratio: Made with rice polished to 60% or less (60%-51%).
Alcohol Content: Includes brewing alcohol (alcohol derived from sugarcane or corn).
Ingredients: Rice, rice koji, and brewing alcohol.
The amount of brewing alcohol used is regulated based on the quantity of rice used.

Junmai Ginjo-shu (Pure Rice Premium Sake)

Polishing Ratio: Made with rice polished to 60% or less (60%-51%).
Alcohol Content: Does not include brewing alcohol (alcohol derived from sugarcane or corn).
Ingredients: Only rice and rice koji are used.

Daiginjo-shu (Super Premium Sake)

Polishing Ratio: Made with rice polished to 50% or less (50%-1%).
Alcohol Content: Includes brewing alcohol (alcohol derived from sugarcane or corn).
Ingredients: Rice, rice koji, and brewing alcohol.
The amount of brewing alcohol used is regulated based on the quantity of rice used.