Types of Sake 清酒の種類

  • Daiginjo 大吟醸

    Super-premium sake, rice polished to 50% or less.

  • Ginjo 吟醸

    Premium sake, rice polished to 50-60%.

The outer layers of rice contain protein, fat, and minerals that can make sake taste heavy and bitter. Polishing improves quality by making it lighter and cleaner.

  • Junmai 純米酒

    Pure rice sake, no distilled alcohol added.

  • Honjozo 本醸造

    Sake with small amount of distilled alcohol added. Limited (<10% of rice).

Junmai can combine with Daiginjo/Ginjo (e.g.,Junmai Daiginjo纯米大吟醸 = <50% polishing + no alcohol added). Honjozo is never used with Daiginjo/Ginjo.

  • Genshu 原酒

    Undiluted sake.

  • Namazake 生酒

    Unpasteurized sake (must be refrigerated).

  • Nigori 濁り

    Cloudy sake, roughly filtered.

Temperature & Taste 温度と味わい

  • Nurukan 温燗

    Pleasantly warm (recommended for premium sake).

  • Atsukan 熱燗

    Hot sake (often too hot for quality products).

  • Karakuchi 辛口

    Dry taste.

Brewing Process 醸造工程

  • Koji 麹

    Mold that converts starch to sugar.

  • Yeast 酵母

    Microbe that produces alcohol from sugar.

  • Shubo 酒母

    Yeast starter, first stage of fermentation.

  • Moromiモロミ

    Fermenting mash.

  • Yamahai 山廃

    Traditional starter method, complex flavor.

  • Sokujo 速醸

    Modern fast fermentation method.

  • Seimaibuai 精米歩合

    Rice polishing rate.

Places & People 場所と人々

  • Kura 蔵

    Sake brewery.

  • Toji 杜氏

    Master brewer.

  • Izakaya 居酒屋

    Japanese-style pub.