Principal Categories & Grades of Sake

Question 1

Name the 2 requirements for premium sake

Answer 1

1. Made only using rice, water, yeast & koji. Jozo alcohol is allowed for certain grades
2. Rice used must contain 15% or more koji

Question 2

What is the Japanese term for basic sake?

Answer 2

Futsu-shu

• Less tightly regulated than premium sake
• Amino acid (umami), sugar (sweetness), lactic acid (acidity) are allowed to be added using permissible ingredients

Question 3

Describe a Ginjo/Daiginjo grade sake

Answer 3

• Seimai-buai of 60%/50% or less
• Little proteins, lipids, minerals & vitamins left
• Mostly starch ⇒ Very pure & delicate flavours with a light body & low acidity
• Fermented at low temperature

Low fermentation temperature & limited yeast nutrients

⇓

Yeast is put under stress and produces fruity flavours

Question 4

Describe a non-ginjo grade premium sake

Answer 4

• Seimai-buai of 61% or more
• More proteins, lipids, vitamins & minerals ⇒ Fuller bodied with more rice, cereal, earth & spice flavours
• More nutrients for yeast lead to a warmer & faster fermentation

Question 5

How does Jozo-alcohol affect premium sake?

Answer 5

Subtly enhances aromas & make sake lighter in body

Question 6

How does Jozo-alcohol affect Futsu-shu?

Answer 6

Increases volume & reduces costs

Question 7

Describe a Honjozo grade sake

Answer 7

• Seimai-buai of 70% or less
• Jozo-alcohol added
• Similar to Junmai style with taste of, rice, cereal, earth & spice but with lighter body

Question 8

Name 3 ways to qualify for Tokubetsu

Answer 8

1. Seimai-buai of 60% or less
2. Made exclusively from sake specific rice
3. Includes some other process that the Toji has arranged to be recognised legally