Grades of Sake (Tokutei Meishou-shu)

Question 1

Futsuu-shu

Answer 1

• Normal sake that does not qualify under Tokutei Meishou-shu classifications
• Constitutes 80% of total sake production in Japan

Question 2

Types of Sake with Brewer’s Alcohol

Answer 2

Honjozo-shu
Ginjo-shu
Daiginjo-shu

Question 3

Honjozo

Answer 3

• Made with rice, water, koji & pure distilled alcohol to elevate flavors
• Tokubetsu designates a more highly polished rice or a special bottling (this actually falls below in the ginjo level since rice is polished to 60% or less)

Question 4

Ginjo

Answer 4

Made in a more traditional method in contrast to mass-production using rice with 40% polished away

Question 5

Daiginjo

Answer 5

Highest quality designation, utilizing assiduous precision and rice with half of its mass polished away (50% polished away) or greater.

Question 6

Sake without Brewer’s Alcohol

Answer 6

Junmai-shu
Junmai Ginjo-shu
Junmai Daiginjo-shu

Question 7

Junmai

Answer 7

• There is no longer required seimaibuai for this classification.
• Often a lighter style
• Tokubetsu styles also available -these fall below the Ginjo level)

Question 8

Junmai Ginjo

Answer 8

• Made using rice with 40% milled away (60% remaining).

- Fermented at colder temperatures to elicit more complex aromatics

Question 9

Junmai Daiginjo

Answer 9

• Made utilizing very highly polished rice (50%).
• Highest quality level of sake available.
• Alcohol levels can be 17+%