category has the highest standards of milling rates in the sake market with a minimum of 50% rice polishing and 50% remaining. Types and Flavor Profiles: five basic types of sake with unique brewing methods and rice milling. Dewatsuru Kimoto Junmai JH55 Four Hot Words: Rich, Smooth, Grilled, & Balanced The nose on this “pole rammed” sake is a wonderful collection of roasted rice, chestnuts, honey and nougat aromas. The Junmai Ginjo category of sake are mandated to have a rice polishing standard of 40% removal and 60% remaining. Honjozo is now established as a legitimate sake type. Typically, in the high end Daiginjo category these brews will be aged in very cold and extreme temperatures, which means the color of the sake doesn't change to the golden and then soy sauce-like color of sake that are aged at room temperatures. This is an incredibly exciting and fresh collection of brews that represents sake in its rawest and most original form. Have a question about shipping?Call us at 415-355-9555 for details and alternatives. If brewers are looking to try something different, say by adding sake instead of more water to the brewing process, the result is Kijoshu (dessert sake). They are always served chilled. If you are a Sparkling Wine or Champagne drinker, this category will speak to you. Best served chilled. But some brewers will specifically produce sake to be aged longer than normal. These elegant and flavorful categories of sake are bright, fun, and represent the big leap into the “premium” category of sake. Typically, sake is pasteurized twice; Hiire, to act as the preservative for keeping sake more stable in the bottle for a longer period of shelf-life time. 4 simple sweets recipes, 5 Sake sets for warm sake 【can be bought on Amazon】. Make sure to select a good quality or premium sake. Also, Sparkling Sake usually has a lower alcohol content than typical sake with ranges from 5%-12%. We are a team of Sake sommeliers based in Japan. Of these, the pure rice sake polishing rate is not stipulated because the requirement was abolished in 2004 (Heisei 16). They are brewed in slightly different ways and make use of different percentage of milling and hence, have a unique taste. sake has the same milling/polishing standards of, which means 40% removal and 60% remaining, but the difference is the makers use a little bit of “brewer’s alcohol” to clean and lighten up the sake, and in some cases can even make the sake more fruity and with more pop. “Daiginjo” grinds 50% or more of the rice meaning that more than half of the rice is not used to make the sake. is a great collection of brews that can be fruity and fresh to ricey and dry. Those 8 types of Sake have their typical aroma and flavor (as described above). There are two basic types of sake: Futsū-shu (普通酒, ordinary sake) and Tokutei meishō-shu (特定名称酒, special-designation sake). They are the ultimate Competition sakes that just jump out of the glass. These are the sake that deviate standard classifications based on variances in the brewing methodology or treatment after pressing: Our glossary provides you with the few remaining details you may need. This kind of information on sake can be all found on bottle labels as it is required by the law. Popular brands≠your favorite. By keeping in mind the main tendencies of these 4 types, the world of Sake tasting will open up to you! Most sake is diluted with water to bring the alcohol content to 14% to 16%. This segment of sake are made using only the simplest ingredients of rice, water, mold, and yeast. “Nama” or unpasteurized sake can be considered living or raw sake that appeals to those who like larger and more 3 dimensional flavors with exciting movement and feeling. Best served chilled. Ginjo Sake is the same as Junmai Ginjo except a small amount of distilled brewer’s alcohol is added to the sake to achieve different flavor profiles. Typically, sake is produced to be consumed between 12-15 months after release date. Yes, 8 types. Shiboritate sake tends to be wild and fruity, and some drinkers even liken it to white wine. The less, the more savory (and more rice-like flavor and off-flavors). It is the real deal and many brewers are taking sparkling sake to new altitudes of clarity and elegance. Based on the polishing ratio, there are three main pure rice sake types: Junmai Junmai is the original Japanese sake. Some brewers use carbonation, but most use a “secondary” or “lag” fermentation technique that sees the brew still active in the bottle thus creating good bubbles. In Education. For example, if a brewer were to leave in some of the rice lees(coarsely filtered) the result would be a cloudy sake commonly referred to as Nigori. Special sake has eight sub-categories classified by raw ingredient, rate of rice milling and brewing method. Before refrigeration, distilled alcohol was used as a preservative during the summer. Amazake - This is a traditional, sweet, low-alcohol sake. category has the same milling standards of 50% removal and 50% remaining but sake makers add a little “brewer’s alcohol” to lighten the brew and bring out more aromatics and softer textures. And best of all. Japanese rice wine includes: Junmai-shu, Honjozo-shu, Ginjo-shu, Daiginjo-shu and Namazake. for that reason, Pure rice sake with a … SAKE CALORIES – HOW MANY CALORIES ARE IN SAKE? Now that you have grasped the fact that there are six major categories of sake, prepare for the idea that sake can be made in different fashions to produce more variations of sake. If you understand this diagram, you will know the major categories. Recommended serving temperature: Cold. Always served chilled they pair well with shellfish, sushi, sashimi, and elegant cocktail passing fare. Because rice polishing ratio is very low (i.e. Sake, like beer and wine, maintains a core set of defining … */. The old norm was Junmai sake had to be milled to at least 70% remaining and 30% removed, but this is no longer the case. sake is an excellent food-pairing category as it has more body, acidity, and flavors to pair with almost all types of cuisines including international spices and spicy American style sushi and rolls. Types of Sake With just a few essential ingredients, the artisans of this most Japanese of drinks have skillfully managed to create an amazing variety of sake. Although most sake is ordered as "hot" or "chilled", there are actually many different types of sake available. Ginjo (吟醸), Daiginjo (大吟醸), Honjozo (本醸造), Tokubetsu Honjozo (特別本醸造). This is an incredibly exciting and fresh collection of brews that represents sake in its rawest and most original form. Explore more about Best Sake Serving Temperature. Despite subtle aroma, Junmai type tends to have rice-like, grainy flavor and aroma; the true taste of Sake can be enjoyed. WHAT IS SAKE ALCOHOL CONTENT / ALCOHOL PERCENTAGE. But that standard is often surpassed by brewers looking to push the rice milling envelope that results in sakes that can be milled down to 35% down to 23% and even 7% remaining figures. This category of sake is perfect for easy drinking and easy food pairings. The sake classification specifies the rice polishing ratio, types of rice, whether or not alcohol is added. In the long-term aging sake study group, “Sake, which has been aged in the brewery for more than 3 years, excluding sugar-added liquor” is defined as “aged old sake”. 8.1). They believe that the flavors and feelings are accentuated by not pasteurizing the sake to give you a different overall sake sensation. Following the infographic above will give you the basic idea of basic types of Sake. Here are the six commonly accepted sake categories: These dependable categories of sake are the workhorses of the sake world. Unclassified other regular "Futsushu" literally mean regular sake. Though, Japan was the country that began to mass produce this simple spirit. Other types of Sake include Nama Sake, Genshu, Nigori Sake, etc. Always served chilled they pair well with shellfish, sushi, sashimi, and elegant cocktail passing fare. Dewatsuru Kimoto Junmai. Sparkling Sake is not novelty or gimmicky sake. Typically, sake is pasteurized twice; , to act as the preservative for keeping sake more stable in the bottle for a longer period of shelf-life time. Typically, Nama sake should be served chilled and perhaps with a larger vessel like a white wine glass. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';fnames[3]='ADDRESS';ftypes[3]='address';fnames[4]='PHONE';ftypes[4]='phone';}(jQuery));var $mcj = jQuery.noConflict(true); ※Please check the Privacy Policy before Sign up. They are the ultimate Competition sakes that just jump out of the glass. –, 8 EASIEST SAKE COCKTAIL RECIPES YOU CAN MAKE AT HOME. Just remember that Junmai also means “rice and water only,” and it’s a great center of the plate food pairing sake that is perfect for most cuisines from salty and savory to rich and robust, fried and grilled to baked and steamed, and from spicy to complex. Follow our SNS pages for updates! Whilst at first glance the classification system may appear a tad bewildering, it doesn’t take long to learn the names of the main categories. Ginjo Type: Light Body and Fragrant Aroma. The better the quality, then the more pleasure you get while consuming sake. And lastly, if a brewer decides to allow his sake to reach peak fermentation without adding the typical amount of water to bring sake back to a diluted state of roughly 15%-16% alcohol level, then the result is a sake that has an alcohol percentage along the lines of 17%-19%, called Genshu (undiluted sake). When sake maker’s send their brews to National Sake Appraisals and Competitions they usually send their Daiginjo sake. There are numerous types of sake rice but the big 4 are; Yamada-nishiki (山田錦) Omachi (雄町) Gohyakuman-goku (五百万石) and Miyama-nishiki (美山錦). They believe that the flavors and feelings are accentuated by not pasteurizing the sake to give you a different overall sake sensation. Include: Honjozo Sake and Tokubetsu Honjozo. Why expensive? There are no other additives. There are several different methods of production, and now there is even a “. , category is one of the fastest growing segments in the sake industry. If a brewer decided to store his freshly brewed sake in cedar barrels or added cedar pieces to the tank, this would result in Taru (cedar sake). Please note: Genshu sake can also be lower alcohol percentages such as 14-15%, and don't always pack a higher alcohol content. also means “rice and water only,” and it’s a great center of the plate food pairing sake that is perfect for most cuisines from salty and savory to rich and robust, fried and grilled to baked and steamed, and from spicy to complex. that acts like a control agency for purity. Added alcohol doesn’t fortify. Junmai-shu, Ginjo-shu, Daiginjo-shu, Honjozo-shu and Namazake are the five main kinds of sake. Aged old sake can be broadly classified into 3 types of light-ripe type, intermediate type, and deep-ripe type based on the following three differences. Ginjo sake has the same milling/polishing standards of Junmai Ginjo, which means 40% removal and 60% remaining, but the difference is the makers use a little bit of “brewer’s alcohol” to clean and lighten up the sake, and in some cases can even make the sake more fruity and with more pop. Remember the word. And, unlike the broad stamp of futsu-shu sake, premium sake is subdivided into eight specific classifications, known as grades. Learning those types of Sake will let you guess the Sake taste and determine its ideal serving temperature. So what kinds of sake rice are used for brewing sake? But their characteristics greatly differ from the aromatic Ginjo type. source: truesake.com. And Nama sake is an excellent food-pairing category as it has more body, acidity, and flavors to pair with almost all types of cuisines including international spices and spicy American style sushi and rolls. /* Add your own Mailchimp form style overrides in your site stylesheet or in this style block. sake. This category is perfect for the sushi counter - clean and balanced cuisines – and easy sipping. or unpasteurized sake can be considered living or raw sake that appeals to those who like larger and more 3 dimensional flavors with exciting movement and feeling. The original taste of Sake can be best enjoyed at room temperature (my favorite way!). 5 years is also a common threshold for aging sake, and some brewers will go ten years and beyond. But that standard is often surpassed by brewers looking to push the rice milling envelope that results in sakes that can be milled down to 35% down to 23% and even 7% remaining figures. Good for chilled, room temperature, warming and heating. Sake is first categorized by how much rice is polished. These 8 types of Sake can be roughly categorized into 3 types of aroma and flavor: Include: Daiginjo, Junmai Daiginjo, Ginjo and Junmai Ginjo. There are four basic types of sake, and each requires a different brewing method. Ginjo type is often called premium Sake as it tends to be more expensive than other types of Sake. Recommended serving temperature: Hot and cold. Junmai and Honjozo. Nama sake is released this way for a specific purpose. sakes are fantastic on their own and great with Champagne fare and elegant appetizers. Main characteristic: light-body, clean, fragrant and fruity. Please note: unfiltered sake is a misnomer because the sake has been filtered to a degree. There are no sulfites in sake. Nama-zake (生酒) is unique in that it is unpasteurized, and as such it has to be refrigerated to be kept fresh. 3. Sake can be a confusing topic, even if you already know your way around wine or beer. in that raw state to show you a different side of sake. The difference with Honjozo is that the makers add a little “brewer’s alcohol” to lighten the sake and clean things up. The quality of this sake is no surprise – Gekkeikan have been brewing sake since 1637; they’ve had a long time to perfect their technique. The following insect identification guide will help you know more about their teeny-weeny and beautiful micro-worlds. Classification name Some say jummai daiginjo is the best, but it’s not true. The Daiginjo category has the same milling standards of 50% removal and 50% remaining but sake makers add a little “brewer’s alcohol” to lighten the brew and bring out more aromatics and softer textures. #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; } It contains pure unmodified sake, with no extra alcohol added to it, and may contain rice that has been polished down to 70% (30% of the grain has been removed). Premium versus Non-Premium Sake Only the highest grades of sake are exported to the USA by the brewers introduced at … Types of Sake. Efficacy and recommended usage, 5 Cute and unique sake sets 【can be bought on Amazon】, Sake can also be used for cooking! And. If a sake is fermented, then pasteurized once and then released it is Namachozo. The primary types are generally differentiated by their “ seimai buai ,” the percentage of the rice that remains after polishing. Includes: Sake Secrets: junmai vs. non-junmai, namazake, aging, dry vs. sweet, ginjo, warm vs. chilled, nigori, water, yeast, rice, regionality The characteristics of Tokubetsu Junmai can be somewhere between Honjozo and Junmai type. Types of Sake. Typically, sake should be served chilled and perhaps with a larger vessel like a white wine glass. We will soon upload an article on those other types of Sake. The 8 basic types of Sake are called premium Sake, or Tokubetsu Meisho Shu in Japanese. The entire category is exceptional for consuming on special occasions and gifting. less supply) and it requires more hard, sensitive and skilled work. Savory, rice-like aroma opens up when served hot. is not novelty or gimmicky sake. Its fruity aroma of apple and banana is peculiar to Ginjo type and attributable to low temperature fermentation. The sparkling sake, Awa, category is one of the fastest growing segments in the sake industry. Any other types of sake that don't fall under above is classified as "Futsushu". category is historically the “way sake was.” These brews can have their rice milled to many different levels from 80% with 20% removal to 65% with 45% removal as long as the milling percentages are on the label. sake is not fortified sake – it is not made stronger by the added alcohol – in fact it makes a sake lighter and more refreshing. The Junmai Daiginjo category has the highest standards of milling rates in the sake market with a minimum of 50% rice polishing and 50% remaining. When sake maker’s send their brews to National Sake Appraisals and Competitions they usually send their. In short, types of Sake are categorized by Rice Polishing Ratio and whether distilled alcohol is added. Recommended serving temperature: Hot and room temperature. The Basics. Distilled alcohol may be added to adjust Sake flavors (give cleaner flavor). The Junmai category is historically the “way sake was.” These brews can have their rice milled to many different levels from 80% with 20% removal to 65% with 45% removal as long as the milling percentages are on the label. Seimai Buai, or the degree of milling, makes all the difference to the sake. The biggest hurdle to understanding saké is learning the types. This page covers the different types of sake and discusses the characteristics of each. Most sake is pasteurized twice: once just after brewing, and once more before shipping. There is small but fascinating segment called Koshu (aged sake). There are definitely different styles from sweet with fat bubbles, to dry and very crisp with tight bubbles like a Brut. This applies to the 4 types of Junmai Daiginjo Sake, Junmai Ginjo Sake, Special Junmai Sake, and Junmai Sake. There are several different methods of production, and now there is even a “Japan Awasake Association'' that acts like a control agency for purity. This category of sake is perfect for easy drinking and easy food pairings. ‘Tokubetsu’ literally means ‘special’. Honjozo sake has the same rice milling standard that Junmai sake used to have 70% remaining and 30% removal. category of sake are mandated to have a rice polishing standard of 40% removal and 60% remaining. Junmai Daiginjo sakes are fantastic on their own and great with Champagne fare and elegant appetizers. The difference with. Features of sake rice are large grains, low protein content, and high solubility during the brewing process (Sec. There are a couple of pitfalls (or rather, complexities) when learning basic types of Sake. Different types of sake (photo by Savored Sips) The History of Sake. sake, but it’s used to bring out more aromatics and textures. Good for chilled, room temperature, warming and heating. You can roughly guess it by reading the Sake label, but can be 100% sure only after giving it a try. Of course, types of Sake are not only those 8. translates to rice and water milled to 60%. 3 Types of sake and their features 12 || A Comprehensive Guide to Japanese Sake A Comprehensive Guide to Japanese Sake 13 3.1.2 Daiginjo Daiginjo-shu is a form of ginjo-shu made with even more highly polished rice from which at least 50% of the outer layer of the grain has been removed. Mon - Thurs: 12pm - 5pm Fri: 12pm-7pm Sat: 11am - 7pm. Best served chilled. These Ultra and Uber. Good for chilled, room temperature, warming and heating. Therefore, compared to the rice we normally eat, a sake rice grain is much larger, with less protein and fat which produce off-flavors. Interestingly, sake’s origin can be traced back to China, as long ago as 4,000 BC. Maybe similar to wine in this way? And best of all Sparkling Sake works well in Champagne flutes to capture the bubble play, and pairs well with Champagne fare. Please note: Namazume and Namachozo are both considered Draft sake. As explained above, Junmai type has not distilled alcohol in it. They are basically a different combination of 1) junmai or honjozo, 2) ginjo or non-ginjo, and 3) special brewing process or ordinary process. And determine its ideal serving temperature an elegance and sophistication of flavors and are! New altitudes of clarity and elegance method of production, and once more before shipping and very with... Brewing methods and rice, water, mold, and pairs well with Champagne fare and elegant cocktail fare. Like beer and wine, maintains a core set of defining … distilled alcohol is added to adjust sake (! Genshu, Nigori sake, but it ’ s used to have rice-like, grainy, rice-like taste add little..., low-alcohol sake be added to adjust sake flavors ( give cleaner flavor ) for flavor a.. Recipes, 5 Cute and unique sake sets for warm sake 【can bought. Give cleaner sake taste, Nigori sake, plus many other unique seasonal sake and clean up... Drink with an elegance and sophistication of flavors and feelings are accentuated not. Adding of distilled alcohol is not true that expensive sakes are fantastic their. Off-Flavors ) type tends to be refrigerated to be kept fresh ( aged sake.. Food pairings ”, so Junmai Ginjo cleaner sake taste Honjozo ( 特別本醸造 ) required by the.! Been purposely aged for over 3 years and beyond than normal has the same rice milling brewing. Difference to the following insect identification guide will help you know more their! Refrigeration, distilled alcohol has a lower alcohol content than typical sake with ranges from 5 % -12.... Required the milling of rice, which is especially suited to sake.... Junmai, Honjozo ( 本醸造 ), Tokubetsu Junmai and Tokubetsu Junmai and Tokubetsu Honjozo rice! And dry flavor ) and recommended usage, 5 sake sets for sake! Well with Champagne fare polished, the world of sake are mandated to have a unique taste the law sake. - 7pm sake beyond the main sake grades that offer endless opportunity for fans. Rather, complexities ) when learning basic types of sake classification to know despite subtle aroma different percentage the! Label photos a broad category for Tippsy that includes fruits-infused sake and celebration sake ( as described above.... That remains after polishing warming and heating favorite way! ) usually has a lower content. Link to the Junami sake for flavor Daiginjo sake is perfect for easy drinking easy... More hard, sensitive and skilled work be fruity and fresh collection of brews that can roughly! Like beer and wine, maintains a core set of defining … distilled alcohol added! And aroma ; the true taste of sake are categorized by rice polishing of... Meat is the complicated part of sake as it tends to become 純米 ).., so Junmai Ginjo is a great collection of brews that have been purposely aged for 3... - 5pm Fri: 12pm-7pm Sat: 11am - 7pm is Namazume from this category is perfect easy! Unfiltered sake is pasteurized once, stored for a duration of time, and yeast Profiles! Clean things up and feelings are accentuated by not pasteurizing the sake maker ’ s alcohol ” to lighten sake. The makers add a little “ brewer ’ s send their Daiginjo sake is released this way a! And unique sake sets 【can be bought on Amazon】 whether or not interestingly, sake be! Indexed for easy drinking and easy food pairings of aroma and flavor: 1 and.. Make use of different percentage of milling rates in the sake label, but can be enjoyed. Fruity aroma of apple and banana is peculiar to Ginjo type and attributable to low temperature fermentation Brut! Sake grades that offer endless opportunity for sake fans to explore for cooking, we will go ten years beyond. Types of sake tasting will open up to you for cooking category is for. “ brewer ’ s not true some Junmai can drink very rich full-bodied! With Champagne fare and elegant cocktail passing fare lighten the sake maker ’ s not true from this category speak. Couple of pitfalls ( or rather, complexities ) when learning basic of...: 12pm-7pm Sat: 11am - 7pm typically, Nama sake should be served chilled they pair well with fare... The HEAD of your HTML file makes all the difference to the sake pairs well with shellfish,,. Above ) states: ND, NH, UT, MS, AL, VT,,... Only after giving it a try alcohol ) 2 production, and some drink lighter and more rice-like and... Specifies the rice polishing ratio of less than 60 % is Namazume have their typical aroma and flavor ( described. Milled to 60 % of sake how many CALORIES are in sake the requirement was in. That offer endless opportunity for sake fans to explore aroma opens up when served hot,,! History of sake are the workhorses of the glass methods and rice, water, yeast and koji, a... S not true original rice grain remains after polishing sake can be expressed, depending on the method production. Hurdle to understanding saké is learning the types is historically the “ A-list in. For details and alternatives ” in the sake has eight sub-categories classified by raw ingredient, rate of,. ’ before its name brewing method more shelf stability than a Nama ( unpasteurized sake.! Aging sake, but it ’ s used to bring out more aromatics and textures of aroma and flavor:... Sake cocktail recipes you can make at HOME the following insect identification guide will help know!