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Premium Sake - It's not just SakePremium Sake constitutes only 25% of the entire market and it is considered as an art of liquid in Japan. The same level of appreciation as for fine wine also applies to Premium Sake.
Sake is brewed from rice, water, yeast and Koji which is one of the crucial ingredients in brewing sake. It is a fermented beverage and generally its alcohol content is between 15% and 17%. Premium Sake is made from special grade rice in which the starch component (the shinpaku or “white heart”) is concentrated at the centre of the grain, with proteins, fats, and amino acids located toward the outside. With increased milling, one can remove more of the fats, proteins, and amino acids that lead to unwanted flavours and aromas in the brewing process. The sake brewer (Toji) pays constant attention during the brewing season to adjust the many variables that result in Sake in order to seek a cleaner and more elegant flavour. |
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The Taste of Tradition
Sake grades are determined by the quality of the rice and yeast used and its rice milling rate. This is regulated by law and there are four categories known as Special Designation Sake.
JUNMAI 純米 : rice only; no adding of distilled alcohol; generally a bit heavier and fuller in flavor than other types of sake, with slightly higher acidity; goes well with a wide range of food; in the past, at least 30% of the rice kernel had to be polished away during brewing process to qualify as a Junmai. But the laws have changed, and Junmai can now be milled at any percentage, as long as the number is listed somewhere on the label.
HONJOZO 本醸造 : a tad of distilled alcohol is added; generally lighter than Junmai, and often very nice at room temperature or warmed; at least 30% of rice kernel is polished away during the brewing process.
GINJO 吟醸 : highly milled rice, with or without added alcohol; the taste is layered and complex, light and fragrant; at least 40% of rice kernel is polished away during the brewing process which requires special yeast, lower fermentation temperatures, and labour-intensive techniques. Called Junmai Ginjo when no alcohol is added.
DAIGINJO 大吟醸 : even more highly milled rice, again with or without added alcohol; the taste is even lighter and more fragrant and fruity than ginjo sake; The rice has been milled so that no more than 50% of the original size of the grains remains, although this often goes to 35%, and even more care has been taken to create sake representative of the pinnacle of the craft. Called Junmai Daiginjo when no alcohol is added.
JUNMAI 純米 : rice only; no adding of distilled alcohol; generally a bit heavier and fuller in flavor than other types of sake, with slightly higher acidity; goes well with a wide range of food; in the past, at least 30% of the rice kernel had to be polished away during brewing process to qualify as a Junmai. But the laws have changed, and Junmai can now be milled at any percentage, as long as the number is listed somewhere on the label.
HONJOZO 本醸造 : a tad of distilled alcohol is added; generally lighter than Junmai, and often very nice at room temperature or warmed; at least 30% of rice kernel is polished away during the brewing process.
GINJO 吟醸 : highly milled rice, with or without added alcohol; the taste is layered and complex, light and fragrant; at least 40% of rice kernel is polished away during the brewing process which requires special yeast, lower fermentation temperatures, and labour-intensive techniques. Called Junmai Ginjo when no alcohol is added.
DAIGINJO 大吟醸 : even more highly milled rice, again with or without added alcohol; the taste is even lighter and more fragrant and fruity than ginjo sake; The rice has been milled so that no more than 50% of the original size of the grains remains, although this often goes to 35%, and even more care has been taken to create sake representative of the pinnacle of the craft. Called Junmai Daiginjo when no alcohol is added.
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