Mon - Thurs: 12pm - 5pm Fri: 12pm-7pm Sat: 11am - 7pm. Ginjo-s… 5 years is also a common threshold for aging sake, and some brewers will go ten years and beyond. In short, types of Sake are categorized by Rice Polishing Ratio and whether distilled alcohol is added. The better the quality, then the more pleasure you get while consuming sake. Just remember that. Junmai and Honjozo. If brewers are looking to try something different, say by adding sake instead of more water to the brewing process, the result is Kijoshu (dessert sake). But they are just TYPICAL. It is the real deal and many brewers are taking sparkling sake to new altitudes of clarity and elegance. Most sake is diluted with water to bring the alcohol content to 14% to 16%. Follow our SNS pages for  updates! Forests occupy 60% of the land surface and True Sake carries all of these variations and categories of sake, plus many other unique seasonal sake and celebration sake. The old norm was, sake had to be milled to at least 70% remaining and 30% removed, but this is no longer the case. 3 Types of sake and their features 12 || A Comprehensive Guide to Japanese Sake A Comprehensive Guide to Japanese Sake 13 3.1.2 Daiginjo Daiginjo-shu is a form of ginjo-shu made with even more highly polished rice from which at least 50% of the outer layer of the grain has been removed. Added alcohol doesn’t fortify. There are numerous types of sake rice but the big 4 are; Yamada-nishiki (山田錦) Omachi (雄町) Gohyakuman-goku (五百万石) and Miyama-nishiki (美山錦). There are countless varieties and styles of sake beyond the main sake grades that offer endless opportunity for sake fans to explore. There are definitely different styles from sweet with fat bubbles, to dry and very crisp with tight bubbles like a Brut. Our definition of Koshu sake are brews that have been purposely aged for over 3 years and then released. These brews can have their rice milled to many different levels from 80% with 20% removal to 65% with 45% … in that raw state to show you a different side of sake. Here are the main sake types and their flavor profiles, plus several common sake terms that will help you to understand what kind of sake you are tasting or buying, and help you determine your own likes and dislikes. Nama-zake (生酒) is unique in that it is unpasteurized, and as such it has to be refrigerated to be kept fresh. Genshu - This is undiluted sake has no added water with an alcohol content between 18% to 20%. Sake, like beer and wine, maintains a core set of defining … There are several different methods of production, and now there is even a “Japan Awasake Association'' that acts like a control agency for purity. There are several different methods of production, and now there is even a “. They are the ultimate Competition sakes that just jump out of the glass. If you understand this diagram, you will know the major categories. Junmai Daiginjo sakes are fantastic on their own and great with Champagne fare and elegant appetizers. But they both have more shelf stability than a Nama (unpasteurized sake). Although Japanese sake can be classified by rice/yeast type and geographical provenance, the most overarching classifications are (1) how “polished” (milled) the rice grains used to make the sake are, and (2) whether a tiny amount of “brewers alcohol” (distilled alcohol) has been added to pronounce the sake ’s characteristics (increase fragrance, flavour, etc.) There are two basic types of sake: Futsū-shu (普通酒, ordinary sake) and Tokutei meishō-shu (特定名称酒, special-designation sake). The Junmai category is historically the “way sake was.” These brews can have their rice milled to many different levels from 80% with 20% removal to 65% with 45% removal as long as the milling percentages are on the label. Ginjo (吟醸), Daiginjo (大吟醸), Honjozo (本醸造), Tokubetsu Honjozo (特別本醸造). Recommended serving temperature: Cold. They are brewed in slightly different ways and make use of different percentage of milling and hence, have a unique taste. The entire category is exceptional for consuming on special occasions and gifting. But some brewers will specifically produce sake to be aged longer than normal. These Ultra and Uber. There are a couple of pitfalls (or rather, complexities) when learning basic types of Sake. Junmai-shu, Ginjo-shu, Daiginjo-shu, Honjozo-shu and Namazake are the five main kinds of sake. Junmai Daiginjo / Daiginjo: Junmai Daiginjo Sake is brewed using only rice, water, yeast and koji. Interestingly, sake’s origin can be traced back to China, as long ago as 4,000 BC. Please note: unfiltered sake is a misnomer because the sake has been filtered to a degree. Remember the word Junmai means “rice and water only”, so Junmai Ginjo translates to rice and water milled to 60%. Its fruity aroma of apple and banana is peculiar to Ginjo type and attributable to low temperature fermentation. Those 8 types of Sake have their typical aroma and flavor (as described above). Premium versus Non-Premium Sake Only the highest grades of sake are exported to the USA by the brewers introduced at … Unclassified other regular "Futsushu" literally mean regular sake. Types of Sake There are many different types of Saké though only a limited amount are commonly available in the U.S., outside of a few specialty wine and Saké stores. Seimai Buai, or the degree of milling, makes all the difference to the sake. Many award-winning Sake have distilled alcohol in it. This category is perfect for the sushi counter  - clean and balanced cuisines – and easy sipping. Though, Japan was the country that began to mass produce this simple spirit. sake is an excellent food-pairing category as it has more body, acidity, and flavors to pair with almost all types of cuisines including international spices and spicy American style sushi and rolls. Added alcohol doesn’t fortify Ginjo sake, but it’s used to bring out more aromatics and textures. And best of all Sparkling Sake works well in Champagne flutes to capture the bubble play, and pairs well with Champagne fare. ‘Tokubetsu’ literally means ‘special’. Whilst at first glance the classification system may appear a tad bewildering, it doesn’t take long to learn the names of the main categories. –, 8 EASIEST SAKE COCKTAIL RECIPES YOU CAN MAKE AT HOME. But that standard is often surpassed by brewers looking to push the rice milling envelope that results in sakes that can be milled down to 35% down to 23% and even 7% remaining figures. Therefore, compared to the rice we normally eat, a sake rice grain is much larger, with less protein and fat which produce off-flavors. Learn about Sake visually! Pour sake into vanilla ice cream to make for a very delicious dessert, Sake terminology Part 4 – What is the “complexity” of sake? Just remember that Junmai also means “rice and water only,” and it’s a great center of the plate food pairing sake that is perfect for most cuisines from salty and savory to rich and robust, fried and grilled to baked and steamed, and from spicy to complex. Honjozo is now established as a legitimate sake type. Now that you have grasped the fact that there are six major categories of sake, prepare for the idea that sake can be made in different fashions to produce more variations of sake. They are the ultimate Competition sakes that just jump out of the glass. Always served chilled they pair well with shellfish, sushi, sashimi, and elegant cocktail passing fare. Main characteristic: light-body, clean, fragrant and fruity. Have a question about shipping?Call us at 415-355-9555 for details and alternatives. Also, Sparkling Sake usually has a lower alcohol content than typical sake with ranges from 5%-12%. Please note: Namazume and Namachozo are both considered Draft sake. Honjozo-shu(a tad of distilled alcohol is added) 3. Sparkling Sake is not novelty or gimmicky sake. It is typically considered that the … The Daiginjo category has the same milling standards of 50% removal and 50% remaining but sake makers add a little “brewer’s alcohol” to lighten the brew and bring out more aromatics and softer textures. And, unlike the broad stamp of futsu-shu sake, premium sake is subdivided into eight specific classifications, known as grades. */. The entire category is exceptional for consuming on special occasions and gifting. It is the complicated part of Sake as well as beauty of Sake. Typically, sake should be served chilled and perhaps with a larger vessel like a white wine glass. Types of Sake With just a few essential ingredients, the artisans of this most Japanese of drinks have skillfully managed to create an amazing variety of sake. category has the highest standards of milling rates in the sake market with a minimum of 50% rice polishing and 50% remaining. Junmai Ginjo is a great collection of brews that can be fruity and fresh to ricey and dry. These 8 types of Sake can be roughly categorized into 3 types of aroma and flavor: 1. When sake maker’s send their brews to National Sake Appraisals and Competitions they usually send their. Its fruity aroma of apple and banana is peculiar to Ginjo type and attributable to low temperature fermentation. In this article we’ll have a look at the main categories and types of Japanese sake and what terms to look out for. or unpasteurized sake can be considered living or raw sake that appeals to those who like larger and more 3 dimensional flavors with exciting movement and feeling. is not novelty or gimmicky sake. Typically, sake is pasteurized twice; , to act as the preservative for keeping sake more stable in the bottle for a longer period of shelf-life time. Good for chilled, room temperature, warming and heating. The following insect identification guide will help you know more about their teeny-weeny and beautiful micro-worlds. This is an incredibly exciting and fresh collection of brews that represents sake in its rawest and most original form. So what kinds of sake rice are used for brewing sake? Ginjo sake has the same milling/polishing standards of Junmai Ginjo, which means 40% removal and 60% remaining, but the difference is the makers use a little bit of “brewer’s alcohol” to clean and lighten up the sake, and in some cases can even make the sake more fruity and with more pop. Explore more about Best Sake Serving Temperature. We compared it with red wine. In Education. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';fnames[3]='ADDRESS';ftypes[3]='address';fnames[4]='PHONE';ftypes[4]='phone';}(jQuery));var $mcj = jQuery.noConflict(true); ※Please check the Privacy Policy before Sign up. Remember the word. Each Sake has its own uniqueness. This is an incredibly exciting and fresh collection of brews that represents sake in its rawest and most original form. Maybe similar to wine in this way? less supply) and it requires more hard, sensitive and skilled work. Sake Confidential is the perfect FAQ for beginners, experts, and sommeliers. 8.1). Please note: Genshu sake can also be lower alcohol percentages such as 14-15%, and don't always pack a higher alcohol content. It is the real deal and many brewers are taking sparkling sake to new altitudes of clarity and elegance. These dependable categories of sake are the workhorses of the sake world. There are no sulfites in sake. But their characteristics greatly differ from the aromatic Ginjo type. These Ultra and Uber Junmai Daiginjo all drink with an elegance and sophistication of flavors and complexities. Honjozo sake has the same rice milling standard that Junmai sake used to have 70% remaining and 30% removal. They are always served chilled. Efficacy and recommended usage, 5 Cute and unique sake sets 【can be bought on Amazon】, Sake can also be used for cooking! Ginjo type is often called premium Sake as it tends to be more expensive than other types of Sake. sake is released this way for a specific purpose. It contains pure unmodified sake, with no extra alcohol added to it, and may contain rice that has been polished down to 70% (30% of the grain has been removed). Always served chilled they pair well with shellfish, sushi, sashimi, and elegant cocktail passing fare. Some brewers use carbonation, but most use a “secondary” or “lag” fermentation technique that sees the brew still active in the bottle thus creating good bubbles. Some brewers use carbonation, but most use a “secondary” or “lag” fermentation technique that sees the brew still active in the bottle thus creating good bubbles. These elegant and flavorful categories of sake are bright, fun, and represent the big leap into the “premium” category of sake. The, or head brewer, wants you to taste each particular. The difference with Honjozo is that the makers add a little “brewer’s alcohol” to lighten the sake and clean things up. Amazake - This is a traditional, sweet, low-alcohol sake. The “Toji” or head brewer, wants you to taste each particular Nama in that raw state to show you a different side of sake. The characteristics of Tokubetsu Junmai can be somewhere between Honjozo and Junmai type. Based on the polishing ratio, there are three main pure rice sake types: Junmai Junmai is the original Japanese sake. Other types of Sake include Nama Sake, Genshu, Nigori Sake, etc. The original taste of Sake can be best enjoyed at room temperature (my favorite way!). Please note that adding distilled alcohol is not necessarily bad. Types of Sake. Of these, the pure rice sake polishing rate is not stipulated because the requirement was abolished in 2004 (Heisei 16). 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