About sake labeling
1. Specific designation in accordance with the differences of raw ingredients
Classification according to various conditions, mainly the ingredients used (ie, whether distilled alcohol is added during brewing) and "Seimai-buai" (ie. the polishing rate adopted for the ingredient rice).
SEIMAI-BUAI | MADE OF ![]() |
MADE OF ![]() |
---|---|---|
50% or less Flavor tendency: Light, clear and aromatic |
Junmai Daiginjo Characteristics: Ginjo-zukuri (ginjo-making)・Distinctive flavor・Luster and color are excellent |
Daiginjo Characteristics: Ginjo-zukuri (ginjo-making)・Distinctive flavor・Luster and color are excellent |
60% or less Flavor tendency: Well-balanced Subtle notes of rice |
Junmai Ginjo Characteristics: Ginjo-zukuri (ginjo-making)・Distinctive flavor・Luster and color are excellent Special Junmai * Sake with 60% or less rice-polishing rate or brewed by a special method |
Ginjo Characteristics: Ginjo-zukuri (ginjo-making)・Distinctive flavor・Luster and color are excellent Special Ginjo * Sake with 60% or less rice-polishing rate or brewed by a special method |
70% or less Flavor tendency: Rich and firm taste |
Junmai * No provision for rice-polishing rate. Characteristics: Flavor・Luster and color are good. |
Honjozo * No provision for rice-polishing rate. Characteristics: Flavor・Luster and color are good. |
Futsu-shu | The sake that does not meet the above mentioned classification of "Specific designation". Generally casual but many are well flavored. |
The lower the rice polishing rate is, the more the rice is polished.
2. Difference in production process
Difference in each production process level results in originality with distinctive flavor and/or aroma.
2-1. Difference in methods of cultivating fermentation starter
Fermentation starter is made by mixing yeast, steamed rice, koji mold and water. Lactic acid bacteria is used to nurture good yeast. The process of cultivating fermentation starter determines the characterics of the flavor.
Method | How to cultivate fermentation starter | Difference in taste |
---|---|---|
Ki-moto | Take in the natural lactic acid bacteria. Mash the rice (=Yamaoroshi) | Quite acid |
Yamahai | Take in the natural lactic acid bacteria. Do not mash the rice (=Abolishing Yamaoroshi). | Acid. Relatively powerful |
Sokujo | Add artificial lactic acid. | Light and easy to drink |
2-2. Difference in stages of pressing (joso)
Pressing (Joso) can be regarded as the first step of clarifying sake. It is the process to allow clear sake to pass through by separating the alcoholic liquid from "sake kasu", which means the unwanted mixture of rice solids and lees. Basically, there are three stages of pressing. The sake coming from different stages have different characters.
Name | Order | Color/Taste |
---|---|---|
![]() |
The last-run sake which has to come through by high pressure. | Rich flavor |
The second-run sake which needs to come through with a bit more pressure | Clear and balanced aroma | |
The first-run sake which comes through with only a little pressure. | Slightly cloudy. Balanced flavor of sourness and refreshness. | |
* Exception Natural drip-pressing (Fukurozuri) |
The sake which comes through a hanging cloth bag but not a machine. | Silky and clean without bitterness |
2-3. Difference in filteration (Roka) methods
Filteration (Roka) can be considered as the second process of clarifying sake. It is to further eliminate "lees", the residues such as fragments of rice, from sake. Character of sake also varies depending on different filteration methods or levels.
Name | Status | Color/Taste |
---|---|---|
Doburoku | Completely unfiltered sake which has not even gone through pressing. | Thick, cloudy sake ![]() |
Origara | Only slightly filtered with lees sinking to the bottom of the tank. | Well-balanced in terms of taste and fragrance. Rich and full-bodied. |
Nigori-zake | Filtered through a coarse cloth bag, leaving some rice solids to remain. | White and cloudy. ![]() |
Muroka | "Unfiltered (Muroka)" refers to the sake which does not go through charcoal filtration. Simply put, it means the lees are just roughly removed through racking. | Freshly pressed with a refreshing aroma. Taste of richness in rice. |
2-4. Difference in pasteurization
The condition of freshly made sake is unstable due to the bacteria being still active. Pasteurizing sake stabilizes the quality of sake. Well balanced and modestly matured with both mellow and refreshing taste.
Pasteurized | Name | Status | Color・Taste |
---|---|---|---|
Unpasteurized | Nama-zake | No pasteurization involved | Fresh and crisp aroma. Firm and intense *Must be refrigerated |
Pasteurized once | Namazume/ Namachozo | Namazume = Pasteurized once after filtration and before storage. Namachozo = Unpasteurized before storage but pasteurized at bottling |
Well balanced and modestly matured with both mellow and refreshing taste. |
Pasteurized twice | Hiire | Pasteurized once before storage and at bottling respectively, resulting in total of two pasteurization | Refreshing taste |
2-5. Difference in storage period
You can enjoy the difference in taste depending on the length of storage.
Name | Status | Color/Taste |
---|---|---|
Hiya-oroshi | The new sake made during winter to spring season will be pasteurized once , left to mature, then bottled in fall and released. Pasteurized once only. | It has a subtly aged and minutely deep taste. |
Koshu | Stored for 3 years or more. The color and flavor vary according to the number of years and the settings such as the temperature in which the sake is matured, | Amberlike brown color. The flavor resembles cacao, caramel, and soy sauce almost like Chinese Shaoxing rice wine. |
1. Specific designation in accordance with the differences of raw ingredients
Classification according to various conditions, mainly the ingredients used (ie, whether distilled alcohol is added during brewing) and "Seimai-buai" (ie. the polishing rate adopted for the ingredient rice).
Type of Junmai
SEIMAI-BUAI | ![]() |
---|---|
50% or less Flavor tendency: Light, clear and aromatic |
Junmai Daiginjo Characteristics: Ginjo-zukuri (ginjo-making)・Distinctive flavor・Luster and color are excellent |
60% or less Flavor tendency: Well-balanced Subtle notes of rice |
Junmai Ginjo Characteristics: Ginjo-zukuri (ginjo-making)・Distinctive flavor・Luster and color are excellent Special Junmai * Sake with 60% or less rice-polishing rate or brewed by a special method |
70% or less Flavor tendency: Rich and firm taste |
Junmai * No provision for rice-polishing rate. Characteristics: Flavor・Luster and color are good. |
Tyoe of Rice and Rice-koji with addition of prewers alcohol
SEIMAI-BUAI | ![]() |
---|---|
50% or less Flavor tendency: Light, clear and aromatic |
Daiginjo Characteristics: Ginjo-zukuri (ginjo-making)・Distinctive flavor・Luster and color are excellent |
60% or less Flavor tendency: Well-balanced Subtle notes of rice |
Ginjo Characteristics: Ginjo-zukuri (ginjo-making)・Distinctive flavor・Luster and color are excellent Special Ginjo * Sake with 60% or less rice-polishing rate or brewed by a special method |
70% or less Flavor tendency: Rich and firm taste |
Honjozo * No provision for rice-polishing rate. Characteristics: Flavor・Luster and color are good. |
Futsu-shu | The sake that does not meet the above mentioned classification of "Specific designation". Generally casual but many are well flavored. |
---|
The lower the rice polishing rate is, the more the rice is polished.
2. Difference in production process
Difference in each production process level results in originality with distinctive flavor and/or aroma.
2-1. Difference in methods of cultivating fermentation starter
Fermentation starter is made by mixing yeast, steamed rice, koji mold and water. Lactic acid bacteria is used to nurture good yeast. The process of cultivating fermentation starter determines the characterics of the flavor.
Ki-moto
- How to cultivate fermentation starter:
- Take in the natural lactic acid bacteria. Mash the rice(=Yamaoroshi).
- Difference in taste:
- Quite acid.
Yamahai
- How to cultivate fermentation starter
- Take in the natural lactic acid bacteria. Do not mash the rice (=Abolishing Yamaoroshi).
- Difference in taste:
- Acid. Relatively powerful.
Sokujo
- How to cultivate fermentation starter:
- Add artificial lactic acid.
- Difference in taste
- Light and easy to drink.
2-2. Difference in stages of pressing (joso)
Pressing (Joso) can be regarded as the first step of clarifying sake. It is the process to allow clear sake to pass through by separating the alcoholic liquid from "sake kasu", which means the unwanted mixture of rice solids and lees. Basically, there are three stages of pressing. The sake coming from different stages have different characters.
SEME | The last-run sake which has to come through by high pressure. Rich flavor |
---|---|
NAKADORI | The second-run sake which needs to come through with a bit more pressure Clear and balanced aroma |
ARABASHIRI | The first-run sake which comes through with only a little pressure. Slightly cloudy. Balanced flavor of sourness and refreshness. |
* Exception Natural drip-pressing (Fukurozuri) |
The sake which comes through a hanging cloth bag but not a machine. Silky and clean without bitterness |
2-3. Difference in filteration (Roka) methods
Filteration (Roka) can be considered as the second process of clarifying sake. It is to further eliminate "lees", the residues such as fragments of rice, from sake. Character of sake also varies depending on different filteration methods or levels.
Doburoku
Completely unfiltered sake which has not even gone through pressing.
Thick, cloudy sake.
Origara
Only slightly filtered with lees sinking to the bottom of the tank.
Well-balanced in terms of taste and fragrance. Rich and full-bodied.
Nigori-zake
Filtered through a coarse cloth bag, leaving some rice solids to remain.
White and cloudy.
Muroka
"Unfiltered (Muroka)" refers to the sake which does not go through charcoal filtration. Simply put, it means the lees are just roughly removed through racking.
Freshly pressed with a refreshing aroma. Taste of richness in rice.
2-4. Difference in pasteurization
The condition of freshly made sake is unstable due to the bacteria being still active. Pasteurizing sake stabilizes the quality of sake. Well balanced and modestly matured with both mellow and refreshing taste.
Unpasteurized
Name | Nama-zake |
---|---|
Status | No pasteurization involved |
Color/Taste | Fresh and crisp aroma. Firm and intense *Must be refrigerated |
Pasteurized once
Name | Namazume/ Namachozo |
---|---|
Status | Namazume = Pasteurized once after filtration and before storage. Namachozo = Unpasteurized before storage but pasteurized at bottling |
Color/Taste | Well balanced and modestly matured with both mellow and refreshing taste. |
Pasteurized twice
Name | Hiire |
---|---|
Status | Pasteurized once before storage and at bottling respectively, resulting in total of two pasteurization |
Color/Taste | Refreshing taste |
2-5. Difference in storage period
You can enjoy the difference in taste depending on the length of storage.
Hiya-oroshi
The new sake made during winter to spring season will be pasteurized once , left to mature, then bottled in fall and released. Pasteurized once only.
It has a subtly aged and minutely deep taste.
Koshu
Stored for 3 years or more. The color and flavor vary according to the number of years and the settings such as the temperature in which the sake is matured,
Amberlike brown color. The flavor resembles cacao, caramel, and soy sauce almost like Chinese Shaoxing rice wine.