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Super Premium Sake.

This Sake classification has a polishing ratio of at least 50%. It is made from water, rice, yeast and koji, with the addition of distilled alcohol.

Also called “Daiginjo-shu.”

Undiluted Sake.

Also referred to as “cask strength” Sake, the alcohol level is not diluted with water and can be as high as 20%.

Best served on the rocks.

Premium Sake.

This Sake classification has a rice polishing ratio of at least 60%. It is made from water, rice, yeast and koji, with the addition of distilled alcohol.

Also called “Ginjo-shu.”

This Sake classification has a rice polishing ratio of at least 70%. It is made from water, rice, yeast and koji, with the addition of distilled alcohol.

This classification is for sake made purely of rice, water, yeast and koji – no alcohol added. There is no minimum rice polishing required.

Also called “Junmai-shu.”

Pure Super Premium Sake.

This classification is for sake made purely of rice, water, yeast and koji – no alcohol added. The rice polishing ratio is at least 50%.

Also called “Junmai Daiginjo-shu.”

Pure Premium Sake.

This classification is for sake made purely of rice, water, yeast and koji – no alcohol added. The rice polishing ratio is at least 60%.

Also called “Junmai Ginjo-shu.”

An essential ingredient in Sake production, koji is rice cultivated with Koji-kin mould.

Also called “Kojimai.”

The type of mould used in Sake production, propagated onto steamed sake rice grains to create Koji rice. Koji mould is essential in breaking down starch into sugar which can be fermented to make alcohol.

Unpasteurized Sake.

A type of Sake that has a fresher and livelier taste.

Also referred simply as “Nama.”

Unfiltered Sake.

Sake that is coarsely filtered and is characterized by a cloudy or milky appearance, due to rice sediment. Gently shake before pouring.

Also referred simply as “Nigori.”

Sake Meter Value (SMV).

A scale of measurement used to define the density of Sake compared to water. SMV determines whether a Sake is dry or sweet. Higher positive numbers represent drier Sake; lower negative numbers represent sweeter Sake.

Rice grown specifically for Sake production.

This rice variety has a larger kernel and contains less protein than table rice.

Rice Polishing Ratio.

The percentage of the rice kernel remaining after polishing or milling the outer surface of the grain prior to brewing.

Seimaibuai 40% means 60% is polished away and only 40% of the rice is left.

Master Sake Brewer.

Head of all Kurabito (Sake brewery worker) at a given brewery.

King of Sake Rice.

A highly-acclaimed Sake rice with a well-balanced quality of minerals, most suitable for brewing premium Sake.