Classification (Sake)
Let’s learn about the classification of Sake.
Since its quality varies according to its ingredients and production processes, there are many ways to classify them.
Maybe you have already heard the word “Daiginjo” or “Ginjo”.
But do you know exactly what they mean?
They are the names given by the classification based on the degree of rice milling.
In general, the more polished the rice grain is, the higher the grade becomes.
Contents
Seishu (clear sake)
Seishu
Nigori
Before “Daiginjo” or “Ginjo”, I’d like to start the story of classification (Sake) with Seishu.
Have you ever heard the name “Seishu”?
Seishu literally means clear sake and most of the sake you know well is classified in Seishu.
However, the original liquid used to make sake, which is called Moromi, is white and cloudy.
By pressing and filtering the lees, it becomes clear.
Then, is there not-clear one?
Yes, there exists another type called Nigori, which we also call whitened sake.
Nigori means turbidity.
Put simply, Nigori is the one without enough filtering and for this fact, it retains more nutrients than Seishu (clear sake) .
What’s Daiginjo ?
Daiginjo is Tokutei meisho-shu which consists of 8 types of quality designated by a special law.
There are 2 groups in Tokutei meisho-shu :
A: Junmai-shu
B: Honjōzō-shu.
*Shu is another pronunciation for the Kanji 酒(Sake).
Chart of classification (sake)
Seimai-buai
The Seimai-buai means the rate of remaining rice, not the rate of polishing.
For example, if you polish 40% of the rice, the Seimai-buai is 60%.
If you polish 50% of the rice, the Seimai-buai is 50%. This definition is important to understand the classification (Sake).
Group of Classification
A: Junmai-shu Group
All the ingredients of Junmai-shu are rice and rice kōji.
According to the rate of rice remaining after being polished (Seimai-buai), we divide them into 4 types.
- less than 50%
⇒Junmai Daiginjo-shu - less than 60%
⇒Junmai Ginjo-shu - 1) less than 60% or
2) Junmai-shu produced in special methods (including special rice)
⇒Tokubetsu Junmai-shu - All of them made from only rice and rice kōji ⇒Junmai-shu
<Note>
* If you produce Junmai-shu in special methods using the rice of Seimai-buai less than 60%, you can choose the name; 2: Junmai Ginjo-shu or 3: Tokubetsu Junmai-shu.
B: Honjōzō-shu Group
The ingredients of Honjōzō-shu Group are rice, rice kōji and pure distilled alcohol. However, the quantity of alcohol should represent less than 10% of the rice in weight.
According to the rice polishing rate, we divide them into 4 types.
- less than 50%
⇒Daiginjo-shu - less than 60%
⇒Ginjo-shu - 1) less than 60% or
2) Honjōzō-shu produced in special methods (including special rice)
⇒Tokubetsu honjōzō-shu - less than 70% ⇒Honjōzō-shu
<Note>
* If you produce Honjōzō-shu in special methods using the rice of Seimai-buai less than 60%, you can choose the name; 2: Ginjo-shu or 3: Tokubetsu honjōzō-shu.
