Types of Sake
Sake generally comes in four types, the fragrant and slightly citrusy "aromatic" type known as Kunshu; Soushu, the "smooth and refreshing" type; Junshu, the "rich" type full of strong umami and lastly, Jukushu, the "rich and complex" type characterised by a dry nutty fragrance. Naturally sparkling varieties have also emerged recently to growing popularity. Please refer to the chart below for more information.
Grades of Sake
Rice Milling Percentage | Alcohol-Added Style(Rice, Water, Yeast, Koji/Distilled Alcohol) | Pure Rice Style(Rice, Water, Yeast, Koji) |
---|---|---|
50% or Less Remaining | Daiginjo | Junmai Daiginjo |
60% or Less Remaining | Ginjo | Junmai Ginjo |
70% or Less Remaining | Honjozo | Junmai |
No Minimum Milling Requirement | Futsu-shu |
How to Taste Sake
STEP 1
Visual
Observe the colour and clarity to set the stage for your tasting journey
STEP 2
Smell
Swirl the sake gently and Inhale deeply to identify the diverse scents
STEP 3
Taste
Savour the nuanced flavours, experience the intensity, explore the texture, relish the umami, and appreciate the lingering finish
STEP 4
Think
Consider the balance of flavours and how they harmonise on your palate. Does this exemplify the desired standard?
How to Read Sake Labels
A: Legally Required Information
on Sake Bottle Labels in Japan
1 : Product NameSake is referred to as both 清酒 (seishu) and 日本酒 (nihonshu)
2 : Producer’s Name
3 : Producer’s Address
4 : Net Content
5 : Alcohol ContentTypically ranging between 15-16%, with Genshu varieties around 20%
6 : IngredientsIngredients include rice and rice koji. Distilled alcohol is added to non-Junmai types
7 : Date of ProductionIndicates when the sake was bottled and dispatched from the brewery
8 : Legal Statement on Drinking
B: Specially Designated Sake
Stated if the Sake falls into Premium Sake Classification.
e.g. Daiginjo, Ginjo and Junmai.
C: Optional Information (Back Label)
9: Rice Milling RateThe percentage of the rice grain that remains after polishing
10: Sake Meter Value (SMV)Generally, a higher value indicates a drier sake, while a lower value suggests a sweeter sake
11: AcidityThe higher the acidity, the drier the sake becomes
12: Amino Acids Content