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Sake Class Chart

This document summarizes the classifications of premium sake in Japan. There are eight premium classifications, which account for 25% of total sake production. The classifications are based on the rice milling percentage, with Daiginjo having the highest milling rate of 50% and Honjozo being 70%. Junmai sake uses only rice, koji-kin, yeast and water without added alcohol, while other sakes may have a small amount of alcohol added. Within each classification, Tokubetsu sake designates a special or high quality version.

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557 views1 page

Sake Class Chart

This document summarizes the classifications of premium sake in Japan. There are eight premium classifications, which account for 25% of total sake production. The classifications are based on the rice milling percentage, with Daiginjo having the highest milling rate of 50% and Honjozo being 70%. Junmai sake uses only rice, koji-kin, yeast and water without added alcohol, while other sakes may have a small amount of alcohol added. Within each classification, Tokubetsu sake designates a special or high quality version.

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PREMIUM SAKE Tokutei Meisho-Shu

The premium sake category contains eight


classifications, although it accounts for
only 25% of total sake production in
milling percentage:
PERCENTAGE OF RICE (Measured as percentage of the original grain remaining)
Japan (the other 75% is known as GRAIN REMAINING
Relevant Terms: Daiginjo, Ginjo, Honjozo
Futsuu-shu, or table sake).
All sake is made from milled rice, but premium sake rice is more
JUNMAI highly milled, resulting in a lower milling percentage. The more the
DAIGINJO DAIGINJO rice is milled, the more ethereal, complex and fragrant the resulting
sake becomes. The classifications refer to a legally required level of
milling, and many brewers choose to exceed this amount in order
50%
to make an even more refined sake. The requirements are:

Daiginjo – 50% Ginjo – 60% Honjozo – 70%


Note that Junmai does not have a requirement associated with it. Thus,
JUNMAI junmai sake can be milled to any percentage, although is typically milled to
GINJO GINJO nearly the same level as honjozo.

60%

TOKUBETSU JUNMAI TOKUBETSU HONJOZO TOKUBETSU DESIGNATION


Relevant Terms: Tokubetsu Junmai, Tokubetsu Honjozo
Some sakes are labeled as tokubetsu, or special. This simply means
that there is something unique about the sake: better rice, higher pol-
ishing or just that brewers paid special attention to the batch. The term
JUNMAI HONJOZO only applies to the junmai and honjozo classifications. It is similar in
concept to a riserva in wine, although it carries no legal requirements.

70%

NO ALCOHOL ALCOHOL
ADDED ADDED

Added Alcohol:
Relevant Terms: Junmai
Any sake labeled with the word junmai is “pure” sake, made from only rice, koji-kin, yeast and water. It tends to have a stronger taste I MPORTED BY W INEBOW I NC ., N EW Y ORK , NY
of rice, and be somewhat thicker on the palate. Contrary to popular conception, this does not make it superior to other sakes, and many I MPORTING AND D ISTRIBUTING P REMIUM W INES & S PIRITS FOR M ORE T HAN 25 Y EARS
1 . 8 0 0 . W I N E B O W • W I N E B O W. C O M
brewers prefer to add some alcohol, claiming it helps thin the sake and lift its aroma. In the end, it is simply a matter of preference.

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