Sake is an alcoholic beverage made from fermented rice. Often referred to as Nihonshu (日本酒) or Seishu (清酒) in Japanese. Some types of sake are very sensitive to temperature and needed attention and care. Sake is originated in Japan, where its main raw materials are Rice, Koji and Water. Sake has an average alcohol content of 12-16%, where most of the sake is classified by polish rate and type of rice.

There are 9 major sake’s type for Hakutsuru Sake.

  1. Junmai Daiginjo
  2. Daiginjo
  3. Junmai Ginjo
  4. Ginjo
  5. Tokubetsu Junmai
  6. Junmai
  7. Tokubetsu Honjozo
  8. Honjozo
  9. Futsu-Shu

1-2. Junmai Daiginjo & Daiginjo  (No Alc. added   |  Added Alc.) ★★★★★

Junmai Daiginjo & Daiginjo are classified as Super Premium Sake.

    • At least 50% of the rice has been polished away.
    • Taste: Extraordinary Smooth & Fruity aroma
    • Perfect for wine-lovers

3-4. Junmai Ginjo & Ginjo   (No Alc. added   |  Added Alc.) ★★★★

Ginjo & Junmai Ginjo are classified as Premium Sake.

    • At least 40% percent of the rice has been polished away.
    • Taste: Smooth & Fruity aroma

5-6. Junmai & Tokubetsu Junmai ★★★

Junmai & Tokubetsu Junmai are classified as High-Quality Sake.

    • Uses only Rice, Koji and Water
    • No Polish Restriction nowadays for Junmai; however, most of the Tokubetsu Junmai are polished off by 30% or more.
    • Taste: Mid – Full Body & Slightly Dry 
    • Tokubestu Junmai = a sake must be made with rice polished to 60 – 70% of its original weight, or using quality rice for sake makings such as Yamada Nishiki.

7-8. Honjozo & Tokubetsu Honjozo ★★

Honjozo & Tokubetsu Honjozo are classified as High-Quality Sake.

    • Similar to Junmai but added Brewer’s Alcohol to help extract flavor and aroma.
    • Brewed with rice polished to at least 70%. Generally, has a subtle aroma and sweet or dry taste depending on the sake.

9. Futsu-Shu ★

Futsu-Shu is classified as Standard-Grade Sake.

    • Made with rice, water, koji (mold) and distilled alcohol (brewers’ alcohol) combined with Malic acid and sugar to help extract flavor and aroma.
    • No restriction on the polish rate. Generally, has subtle aroma, where taste differently among brewers.

OTHER CLASSIFICATIONS

  1. Nama Sake

    • Nama sake or draft sake is a sake without being pasteurized.
    • Taste: fresh and smooth

  1. Nigori

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.

  1. Genshu

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.