目次
- Introduction｜What Are the Different Types of Sake?
- ① Classifying Sake by Flavor and Aroma
- ② Classifying Sake by Brewing Method
- ③ Classifying Sake by Ingredients｜Sakamai (Brewing Rice)
- ④ Reading Sake Labels｜Key to Understanding Sake Types
- ⑤ How to Choose the Best Sake for You
- Conclusion｜Discover Your Favorite Sake
Introduction｜What Are the Different Types of Sake?
When choosing sake, have you ever felt confused by terms like “junmai（純米）,” “ginjo（吟醸）,” “nigori（にごり酒）,” or “seimai-buai（精米歩合）”?
Sake is classified based on its flavor profile, brewing method, ingredients, and label information.
This guide explains sake types from five key perspectives, helping beginners easily find the sake that suits them best.
① Classifying Sake by Flavor and Aroma
The most intuitive way to understand sake differences is by flavor and aroma, classified into four main types:
| Type | Characteristics | Examples |
|---|---|---|
| Kunshu 薫酒 (Aromatic Sake) | Fruity, floral aroma. Light and easy to drink. | Ginjo, Daiginjo |
| Junshu 醇酒 (Rich Sake) | Deep umami and richness. Full-bodied taste. | Junmai, Yamahai, Aged Junmai |
| Jukushu 熟酒 (Aged Sake) | Dense, complex flavors developed over time. | Koshu (Aged Sake), Kijoshu |
| Soushu 爽酒 (Refreshing Sake) | Light, crisp, and refreshing. Best served chilled. | Nama Sake, Light Honjozo |
Knowing these types helps you match sake to your mood or meal, like “refreshing today” or “luxurious and aromatic.”
② Classifying Sake by Brewing Method
The brewing process greatly affects sake’s flavor, aroma, and storage needs.
● What Is Seimai-Buai?
Seimai-buai (polishing ratio) shows how much of the rice grain remains after milling.
More polishing removes unwanted flavors and creates a cleaner taste.
| Type | Typical Seimai-Buai |
|---|---|
| Honjozo, Junmai | ~70% |
| Ginjo, Junmai Ginjo | ~60% |
| Daiginjo, Junmai Daiginjo | ~50% |
● Alcohol Addition (Aruten)
| Addition | Type | Characteristics |
|---|---|---|
| No Addition | Junmai Sake | Made with only rice, koji, and water |
| With Addition | Ginjo, Honjozo | Lighter body, enhanced aroma |
● Pasteurization (Hiire)
| Type | Characteristics |
|---|---|
| Pasteurized | Normal sake, stable at room temperature |
| Unpasteurized (Nama) | Fresh, lively, must be refrigerated |
These factors influence both the flavor and the storage conditions of sake.
③ Classifying Sake by Ingredients｜Sakamai (Brewing Rice)
Sake is made from rice, but there are two types:
| Rice Type | Characteristics |
|---|---|
| Table Rice | Common eating rice, prone to off-flavors |
| Sakamai (Brewing Rice) | Special rice with a large shinpaku (opaque core), ideal for sake brewing |
● Famous Sakamai Varieties
| Sake Rice | Characteristics |
|---|---|
| Yamada Nishiki | “King of Sake Rice,” well-balanced umami and aroma |
| Gohyakumangoku | Light, crisp flavors, common in Hokuriku |
| Miyama Nishiki | Fruity, clean profile, used in Nagano and Tohoku |
| Omachi | Deep umami and sweet richness, from Okayama |
④ Reading Sake Labels｜Key to Understanding Sake Types
The best clue to sake type is on the label.
| Label Term | Meaning |
|---|---|
| Junmai | Made only from rice, koji, and water |
| Ginjo | Seimai-buai ≤ 60%. Fruity and fragrant |
| Daiginjo | Seimai-buai ≤ 50%. Premium, elegant sake |
| Nama | Unpasteurized, must be refrigerated |
| Nigori | Cloudy sake, often sweeter |
| Genshu | Undiluted sake, higher alcohol content |
As you get used to sake, just reading the label will give you hints like “This one’s fruity,” or “Maybe a clean, crisp style.”
⑤ How to Choose the Best Sake for You
Even if sake seems complicated at first, knowing your preferences will help you find your match.
| Preference | Recommended Type |
|---|---|
| Love fruity aromas | Kunshu (Ginjo, Daiginjo) |
| Love deep umami | Junshu (Junmai, Yamahai) |
| Want something light and easy | Soushu (Nama, Light Honjozo) |
| Enjoy rich, unique flavors | Jukushu (Koshu, Kijoshu) |
You can also combine factors like rice type and brewing method for even more personalized enjoyment.
Conclusion｜Discover Your Favorite Sake
Learning about sake types is not just about gaining knowledge — it’s about discovering your own tastes.
Try a few brands and find your personal favorite, your very own “oshi-zake” (favorite sake)!
You Might Also Like
- 4 Main Types of Sake Explained: Kunshu, Junshu, Soshhu, and Jukushu Guide for Beginners
- Koshu (Aged Sake) Explained｜Flavor, Aroma, and How to Enjoy It
- Understanding Ginjo, Junmai & Honjozo Sake｜Beginner’s Guide
- Sake Rice Explained｜What Is Shuzo Kotekimai and Why It Matters in Brewing
- Seishu vs. Daku-shu (Nigori)｜Differences in Flavor, Appearance & Brewing
- 【Nama-zake vs. Hiire】Key Difference Between Unpasteurized and Pasteurized Sake?
- 【Rice Polishing Ratio Explained】How Seimai Buai Affects Sake Flavor and Quality
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