Types of Sake
 There are several different types of sake, and the following special denominations are specified by the Japanese government.
Ginjoshu 吟醸酒
Sake made using white rice which has been milled so that 60% or less of the grain remains. It also contains rice koji and water, and may contain all of these ingredients plus brewing alcohol. It is characterized by a fruity, somewhat floral bouquet and a clear, crisp flavor. If the rice is polished down to 50% or less, the sake is called Dai-ginjoshu 大吟醸酒
Junmaishu 純米酒
Sake made only from white rice, rice koji, and water. It tends to have a mellow bouquet and a rich, smooth flavor.
Honjozoshu 本醸造酒
Sake made using white rice which has been milled so that 70% or less of the grain remains, along with rice koji, brewing alcohol, and water. It is known for its mild, unobtrusive bouquet, and a crisp flavor.
All other types of sake fall under the category of Futsushu, which is consumed widely throughout Japan. This category offers various tastes, with each brand of sake featuring a unique flavor that is characteristic of the brewery.
| Japanese Name |
Raw Materials |
Milling Rate |
| Daiginjo Sake |
Rice, Rice Malt, Fermented Alcohol |
Up to 50% |
| Ginjo Sake |
Rice, Rice Malt, Fermented Alcohol |
Up to 60% |
| Honjozo Sake |
Rice, Rice Malt, Fermented Alcohol |
Up to 70% |
| Junmai (pure) Daiginjo Sake |
Rice, Rice Malt |
Up to 50% |
| Junmai (pure) Ginjo Sake |
Rice, Rice Malt |
Up to 60% |
| Junmai (pure) Sake |
Rice, Rice Malt |
No unpolished rice |
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