AN INTRODUCTION TO SAKE
How to
categorise
sake
35%
<50%
Junmai
Daiginjo
Daiginjo
<50%
50%
51-60
%
Junmai
Ginjo
Ginjo
51-60
%
60%
Honjozu
Junmai
61+%
61-70
%
70%
JUNMAI
- No alcohol added
Futsushu
Rice
70+
%
100%
NON JUNMAI
- Added alcohol
% of rice grain left after
polishing determines
the category
SAKE IS CATEGORISED ACCORDING TO HOW MUCH THE RICE HAS BEEN POLISHED,
AND WHETHER ADDITIONAL DISTILLED ALCOHOL HAS BEEN ADDED.
MUSEUM OF SAKE JOURNAL 8