Types of Sake

Sake may be classified under eight categories:

Junmai (純米)

Sake which no additional alcohol, starch, or sugar added to it.

Honjozo (本譲造)

Sake which the rice grain is milled to a maximum of 70% of its original size. Brewer’s alcohol is then added to the sake.

Tokubetsu Junmai (特別純米)  / Tokubetsu Honjozo (特別本譲造)

Sake which the rice grain is milled to a maximum of 60% of its original size. The tokubetsu prefix indicates that a novel approach has been taken in the production of such a sake. For a product to be certified as tokubetsu, this novel approach must be explained on its label.

Ginjo (吟醸)

Sake which the rice grain is milled to a maximum of 60% of its original size. The absence of a prefix generally suggests the addition of brewer’s alcohol.

Junmai Ginjo (純米吟醸)

Sake which the rice grain is milled to a maximum of 60% of its original size. The junmai prefix is added if the entire product is derived from rice, without the addition of brewer’s alcohol to the product.

Daiginjo　(大吟醸)

Sake which the rice grain is milled to a maximum of 50% of its original size. The absence of a prefix generally suggests the addition of brewer’s alcohol.

Junmai Daiginjo　(純米大吟醸)

Sake which the rice grain is milled to a maximum of 50% of its original size. The junmai prefix is added if the entire product is derived from rice, without the addition of brewer’s alcohol to the product.

Nama-sake / Nama-zake (生酒)

Sake which is unpasteurized. Nama-sake can also be classified under all of the aforementioned types of sake.

The table summarizes the categorization of sake.

It should be noted that tastes and aromas can vary greatly within each of these categories, and while there may be characteristics associated generally with each kind, these characteristics are never universal.

Individual Preferences

Preferences for sake can differ greatly for one person from another. To enjoy sake, it is important to identify one’s preferences in regard to aroma and flavor.

For aroma, the key factors to note are the intensity, and the complexity of the aroma. The aroma can then be broadly classified under the following categories: floral, fruity, woody, spicy, and nutty.

For flavor, the key factors to note are the intensity, the complexity, the body, and the finish. Flavor can generally be classified under sweet or dry.

To help you choose a sake of your preference, we have created two tools (COMING SOON):

1. To select a sake of your choice quickly, use the Sake Compass.
2. To select a sake in more detail, use the Sake Search Engine.

Serving Sake

To bring out the best in sake, it is useful to know how to store and serve sake.

When storing sake, it is recommended that sake be placed in a location with low temperature and low humidity. Sake should also not be exposed to ultraviolet light as this will cause the sake to become discolored, and develop a burnt smell. Extra care should be taken for certain variants of sake, which should be refrigerated.

When serving sake, care should be given to serve sake in the following order to allow for an appreciation of the finer details of each sake, such that the aroma and flavor of preceding sake does not overpower the aroma and flavor of the next.

1. Mild aroma to strong aroma
2. Light flavor to rich flavor
3. Cold to warm
4. Fresh to aged
5. Dry to sweet

Temperature also causes the aroma and flavor of sake to vary, with chilled sake having a fresher aroma, a firmer texture, decreased umami and sweetness, and increased bitterness and acidity, and warm sake having a richer aroma, a softer texture, increased umami and sweetness, and decreased bitterness and acidity.

Due to the delicate nature of sake, even the choice of ware can have an effect on the taste. Three factors have a bearing on the taste: (1) material; (2) shape; (3) size.

Material

In regard to the material, as a general rule of thumb, (1) porcelain softens the taste of the sake; (2) wood enhances the sake depending on the tree it came from; (3) metal suppresses the complexity of sake, and (4) glass allows for the retention of the original aromas and flavors of the sake.

Shape

In regard to the shape, sake wares can be generally divided into two categories: wares with small openings and wares with large openings. Wares with small openings prevent contact with the air, and consequentially, oxidization. This allows for the sake to retain its aroma and flavor. Ware with larger openings encourage oxidization, making the sake milder.

Size

In regard to the size, as sake’s taste and aroma can vary depending on the temperature, it is recommended to serve sake in vessels of smaller volumes as these allow for the sake to be maintained at the ideal temperature. However, in cases where one may wish to taste how the sake’s taste and aroma can vary over different temperatures, it is recommended to serve sake in vessels of larger volumes.