Polish Rate

 Rice, Koji ( Yeast )
50%

JUNMAI DAIGINJO (純米大吟醸)

♦ Super Premium Grade Sake
♦ Brewed with rice polished to at least 50% under low temperature fermentation. Regarded as the highest-grade sake.
♦ Highly Fruity Fragrance & Extraordinary smooth
♦ Recommended Chilled & Room Temperature
60%

JUNMAI GINJO (純米吟醸)

♦ Premium Grade Sake
♦ Brewed with rice polished to at least 60% under low temperature fermentation.
♦ Fruity Fragrance & Smooth
♦ Recommended Chilled & Room Temperature
60 – 70%

TOKUBETSUーJUNMAI (特別純米)

♦ High Quality Sake
♦ Using premium rice or higher polish rate than Junmai with at least 70% polish rate.
♦ Slightly Dry & Subtle Aroma
♦ Recommended Chilled, Room Temperature & Hot
70%

JUNMAI (純米)

♦ Special Grade Sake
♦ No restriction on the polish rate.
♦ Generally dry with subtle aroma.
♦ Recommended Chilled, Room Temperature & Hot

Polish Rate

 Rice, Koji ( Yeast ) & Brewer’s Alcohol
50%

DAIGINJO (大吟醸)

♦ Super Premium Grade Sake
♦ Brewed with rice polished to at least 50% under low tempurature fermentation and added brewer’s alcohol.
♦ Highly Fruity Fragrance & Extraordinary Smooth
♦ Recommended Chilled & Room Tempurature
60%

GINJO (吟醸)

♦ Premium Grade Sake
♦ Brewed with rice polished to at least 60% under low tempurature fermentation.
♦ Fruity Fragrance & Smooth
♦ Recommended Chilled & Room Tempurature
60 – 70%

Tokubetsu – Honjozo (特別本醸造)

♦ High Quality Sake
♦ Using premium rice or higher polish rate than Honjozo with at least 70% polish rate.
♦ Slightly Dry & Subtle Aroma
♦ Recommended Chilled, Room Temperature & Hot
70%

Honjozo (本醸造)

♦ Special Grade Sake
♦ Made with rice, water, koji (mold) and distilled alcohol (brewers’ alcohol) to help extract flavor and aroma.
♦ Brewed with rice polished to at least 70%.
♦ Generally has subtle aroma, where taste differently among brewers.
♦ Recommended Chilled, Room Temperature & Hot

OTHER CLASSIFICATIONS

NIGORI SAKE　（にごり酒）

The moromi is filtered through a coarse cloth which produces cloudy sake, where small amount of rice being
leftover in the sake. Nigori sake has a little sweet taste and often classified as a full body sake.

NAMA SAKE（生貯蔵酒）

Nama sake or draft sake is a sake without being pasteurized.
It has a fresh and smooth taste.

GENSHU（原酒）

Undiluted sake. Many genshu sake/liquor have a high alcohol content and strong taste as there is no additional water added in the final process.