HAKUSHIKA | SAKE Mini Dictionary

Special designation sake <Tokutei meisyo-shu>

The following special designations are called Tokutei meisho-shu. They are especially prescribed by law according to the brewing process, the rice polishing rate and the added percentage of brewer's alcohol or absence of such additives.

Ginjo-shu

Sake made by the brewing technique "Ginjo-zukuri" from white rice which is polished down to 60% or less, rice koji and water with a slight amount of brewer's alcohol added. It is characterized by fruity, somewhat floral bouquet and clear, crisp flavor. If the rice is polished down to 50% or less, the sake is called Daiginjo-shu.

Junmai-shu

"Pure rice sake," made only from white rice, rice koji and water. It tends to have mellow bouquet and rich, smooth flavor. If the rice is polished down to 60% or less and the technique is Ginjo-zukuri, the sake is called Junmai ginjo-shu. If the rice is polished down to 50% or less and the technique is Ginjo-zukuri, the sake is called Junmai daiginjo-shu.

Honjozo-shu

Sake made from white rice which is polished down to 70% or less, rice koji and water with a slight amount of brewer's alcohol added. The characteristic of Honjozo-shu is mild, unobtrusive bouquet and crisp flavor.



50% or less	Junmai daiginjo Ginjo-zukuri, unique flavor, especially excellent color	Daiginjo Ginjo-zukuri, unique flavor, especially excellent color	50% or less
60% or less	Junmai ginjo Ginjo-zukuri, unique flavor, excellent color	Ginjo Ginjo-zukuri, unique flavor, excellent color	60% or less
60% or less or specific process	Tokubetsu junmai ("special") Especially excellent flavor and color	Tokubetsu honjozo ("special") Especially excellent flavor and color	60% or less or specific process
—	Junmai Excellent flavor and color	Honjozo Excellent flavor and color	70% or less

Brewer's alcohol <Jozo-alcohol>

Brewer's alcohol used for sake brewing is the distilled alcohol made from rice, potato, corn or molasses (treacle) as by-product from processing of the sugarcane or sugar beet into sugar. The proper addition of brewer's alcohol results in aromatic, clear taste sake and resists bacteria decaying sake. The amount of brewer's alcohol added to the special designation sake is limited to 10% of the total weight of white rice.

Rice koji <Kome-koji>

White rice inoculated with koji-kin (Aspergillus oryzae). Rice koji saccharifies starch of white rice.

Ginjo-zukuri

Ginjo-zukuri is the traditional brewing technique to ferment high polished rice slowly at low temperatures. Since a lot of sake kasu (lees) is produced, it can be said that Ginjo-zukuri is an opulent method. The sake brewed by Ginjo-zukuri has the unique fragrance like a fruit.

Rice polishing rate <Seimai buai>

The rice polishing rate means the percentage of the rest weight of white rice after polished. For example, the "rice polishing rate 70%" signifies that 30% of the rice grain is polished away.

Unpolished rice (Brown rice)
Rice polishing rate 70%
Rice polishing rate 40%

The other varieties of sake are also categorized in addition to Tokutei meisyo-shu.

Futsu-shu

Futsu means "standard" or "ordinary." Futsu-shu is the sake does not fulfill the requirements for being the special designation sake.

Namachozo-shu

Nama means "fresh" or "live," chozo means "store." Namachozo-shu is the sake stored in unpasteurized form under low temperature and then pasteurized once only after maturation (usually a six-month period) or just before shipping. It is characterized by a light and fresh flavor.

Shiboritate

Shiboritate "Just pressed" signifies the sake shipped without the traditional six-month aging/maturation period. The result is fresh, more acidic, "greener" sake.

Sake rice <Sakamai>

The rice suitable for brewing sake is called Sakamai or "Sake Rice."

Yamadanishiki

Yamadanishiki is a variety of Sakamai. In comparison with standard rice fit to eat, the grain of Yamadanishiki rice has the large and white core containing a lot of starch and a little of protein and fat. Its quality is very suitable for brewing sake, therefore Yamadanishiki is the so-called King of Sakamai. The 80% of the crops are grown in Hyogo Prefecture. Sake made from Yamadanishiki results in fragrant, well-blended soft flavor.