Legal Names and Designations

Table of contents

Daiginjo:

• Ultra-premium saké with rice polished at 50% minimum and at low temperature. With just a little bit of added alcohol. Usually very fragrant and complex.

Futsu-shu:

• Normal sake—anything without a special designation.

Genshu:

• Undiluted sake, the equivalent of Natural Cask Strength.

Ginjo:

• Premium saké with polished under 60% at low temperature Every step of the complex brewing process is performed in old, time-consuming ways that provide a handmade touch of quality. Up to ten percent of pure alcohol can been added. No additives. Lighter and more fragrant than Junmai Ginjo, with floral flavours.

Honjozo:

• Saké brewed with rice milled so that no more than 70% of the grain remains. Up to thirty percent pure alcohol can be added (less than 10% of the weight of rice) at the end of the fermentation just before pressing. No additives. It is light and dry.

Jizake:

• Sake from smaller kura (not mass produced)

Junmai:

• Literally meaning "pure rice". Sake that is just made from rice, kōji, water and yeast. No minimum polishing rate required since 2005. Usually powerful, full-bodied Sake with notes of rice and often some hints of fruit.

Junmai-Daiginjo:

• Ultra-premium saké with rice polished under 50% at low temperature. No additives. No added alcohol. Can be very fragrant, clean and delicate. Brewing Daiginjo requires the highest level of skills from the Toji, this is the saké for the most demanding connoisseur.

Junmai-Ginjo:

• Saké brewed with rice milled so that no more than 60% of the grain remains. No additives. No added alcohol. Sturdier than Ginjo and usually fresher.

Nama-zaké:

• Saké that has not been pasteurised

Nigori-zaké:

• Filtered through rough cloth, creamy and sweet or obtain by addition of Kasu.

Seishu:

• Legal or official name for saké.

Taru-zaké:

• Saké bottled in wooden container (little cask), which gives the good flavour of natural wood, cedar usually.