Higashi-kurume Runner's Website - Introduction of Tasty Japanese Sake

Introduction of Tasty Japanese Sake

Tips of Japanese Sake

(1) Japanese Sake is classified into two categories

Ordinary Sake

Specially-titled Sake

(2) Dryness or Sweetness of Japanese Sake (Japanese Sake Degree)

The dryness is expressed by the plus (+) or minus (-) figure mark. The more the (+) figure, the drier. On the other hand, the more the (-) figure, the sweeter. e.g. + 8, - 2.

(3) Mildness or Richness (Robustness)

Japanese Sake is also evaluated by mildness or richness (robustness).

(4) Degree of Rice Polishing

The degree of rice polishing strongly affects the quality of Japanese sake.

The degree of rice polishing for ordinary sake is 70%. (The meaning of 70% is to remove 30% of rice bran from hulled rice.)

(5) Characteristics of Specially-titled Sake

There are three kinds. Note that the percentage of specially-titled sake is around 20% of all production volume.

Junmaishu sake (Genuine Rice-made sake)---Sake made from only rice.

Ginjoshu sake---Sake made from rice whose degree of polishing is less than 50%.

Honjozoshu sake (Brewage sake)---Brewage alcohol is added to the unrefined sake for mildness and flavor.

(6) Classification of Specially-titled Sake

Name of specially-titled sake	materials	degree of rice polishing	characteristics
Junmaishu sake	water, rice, malted rice	less than 70%	100% rice-made sake
Special Junmaishu sake	water, rice, malted rice	less than 60%	More flavorous and superior color than Junmaishu sake
Ginjoshu sake	water, rice, malted rice, brewage alcohol	less than 60%	Fruity.
Dai Ginjoshu sake	water, rice, malted rice, brewage alcohol	less than 50%	Remarkably fruitier and superior color. The highest grade sake.
Junmai Ginjoshu sake	water, rice, malted rice	less than 60%	Ginjoshu sake brewage alcohol is not added
Junmai Dai-ginjoshu sake	water, rice, malted rice	less than 50%	Ginjoshu sake brewage alcohol is not added
Honjozoshu sake	water, rice, malted rice, brewage alcohol	less than 70%	Brewage alcohol is added to the unrefined sake for mildness and flavor.
Speciall Honjozoshu sake	water, rice, malted rice, brewage alcohol	less than 60%	More flavorous and superior color

(7) Others

The sake brewers divide the sake into three classes according to their prices.

Tokusen (high price)

Josen (Median price)

Kasen (Inexpensive)

(Note) References-----"Japanese Sake" written by Yuichi Akiyama "Tasting Japanese Sake "by Atsuyuki Shigekane

(8) I would like to introduce various kinds of Japanese Sake (Rice Wines) bit by bit on the next pages, which I tasted and felt tasty.

PART I (Click here !)

PART II (Click here !!)

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