Japanese Sake Classification: A Complete Guide to the 8 Premium Categories & Brewing Methods

Japanese sake (Nihonshu) has many classifications, and many people may find it difficult to understand the differences just by looking at the names on the labels. In fact, Japanese sake is strictly classified by law, systematically organized by its ingredients, rice polishing ratio (Seimai Buai), and production method. This article will explain the classifications of Japanese sake along four axes—Special Designation Sake (Tokutei Meishōshu), pasteurization (Hi-ire), dilution (Kasui), and filtration (Roka)—and clarify their differences.

Major Classifications of Japanese Sake: Special Designation Sake and Ordinary Sake

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Japanese sake is broadly divided into two main categories: Special Designation Sake and Ordinary Sake (Futsūshu).

Special Designation Sake refers to Japanese sake whose ingredients, rice polishing ratio, and production methods meet the standards set by the National Tax Agency, allowing them to display specific names. These are sakes with concrete names like Junmai Sake (Junmai-shu) and Ginjo Sake (Ginjo-shu) written on their labels.

Ordinary Sake (Futsūshu) is Japanese sake that does not meet the standards for Special Designation Sake, and it is said to account for about 70% of the Japanese sake distributed in the market. It is the mainstream of everyday Japanese sake, enjoyable at an affordable price.

Eight Types of Special Designation Sake

There are eight types of Special Designation Sake, which are finely classified by their ingredients and rice polishing ratio.

These are the eight types: Junmai Sake, Junmai Ginjo Sake (Junmai Ginjo-shu), Junmai Daiginjo Sake (Junmai Daiginjo-shu), Special Junmai Sake (Tokubetsu Junmai-shu), Honjozo Sake (Honjozo-shu), Special Honjozo Sake (Tokubetsu Honjozo-shu), Ginjo Sake, and Daiginjo Sake (Daiginjo-shu).

These are broadly divided into two groups: "Junmai-type" and "Brewed-type (with added brewer's alcohol)."

Junmai-Type Special Designation Sake

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Junmai-type Japanese sake is made using only rice, rice koji, and water as ingredients. Since no brewer's alcohol (Jōzō Alcohol) is added, you can enjoy the rich umami derived from the rice.

Junmai Sake

Junmai Sake is Japanese sake made only from rice, rice koji, and water, with no specific rice polishing ratio requirement (this regulation was abolished in a 2004 revision). It offers a rich umami and body, allowing you to enjoy a mellow flavor.

Junmai Ginjo Sake

Junmai Ginjo Sake is a Junmai Sake brewed using rice polished to 60% or less of its original size, and made with the Ginjo brewing method (Ginjo-zukuri). It is characterized by a fruity and fragrant aroma and a clean finish.

Junmai Daiginjo Sake

Junmai Daiginjo Sake is the highest grade of Junmai Sake, made using rice polished to 50% or less of its original size and finished with an even more meticulous Ginjo brewing method. It offers a delicate and elegant aroma and a smooth, pure taste.

Special Junmai Sake

Special Junmai Sake is a Junmai Sake made using rice polished to 60% or less of its original size, or by a special production method. You can encounter unique sakes that reflect the specific commitment of the sake brewery (Kuramoto).

Special Designation Sake with Added Brewer's Alcohol

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Brewed-type Japanese sake is made by adding a small amount of brewer's alcohol to rice, rice koji, and water. This has the effect of enhancing the aroma and making the taste crisper.

Honjozo Sake

Honjozo Sake is Japanese sake made using rice polished to 70% or less of its original size, with a small amount of brewer's alcohol added to rice, rice koji, and water. It is characterized by a clean, crisp finish and can also be enjoyed as warm sake (Kanzake).

Special Honjozo Sake

Special Honjozo Sake is a Honjozo Sake made using rice polished to 60% or less of its original size, or by a special production method. It offers a more refined taste than regular Honjozo Sake.

Ginjo Sake

Ginjo Sake is Japanese sake brewed using rice polished to 60% or less of its original size, and made with the Ginjo brewing method. The addition of a small amount of brewer's alcohol helps to bring out the fruity Ginjo aroma (Ginjo-ka) even more prominently.

Daiginjo Sake

Daiginjo Sake is the highest grade of Ginjo Sake, made using rice polished to 50% or less of its original size. With its elegant aroma and clean finish, it is also popular as a gift.

Classification by Presence or Absence of Pasteurization

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It is common for Japanese sake to undergo "pasteurization (Hi-ire)" before shipping, but it is also classified by the presence or absence and timing of this process.

Namazake (Unpasteurized Sake)

Namazake is Japanese sake that has not undergone any pasteurization. It offers a fresh, vibrant aroma and taste, but requires refrigeration and has a shorter shelf life.

Nama Chozoshu (Sake Stored Unpasteurized)

Nama Chozoshu is Japanese sake that is not pasteurized during storage but undergoes pasteurization once before shipping. It balances a freshness similar to Namazake with stable quality.

Nama Zumeshu (Sake Pasteurized Once Before Storage)

Nama Zumeshu is Japanese sake that is pasteurized once before storage but not again before bottling. It is common among brands shipped in autumn, such as "Hiyaoroshi" (chilled sake released in autumn after summer aging) and "Akiagari" (another term for sake that has matured well over the summer and is released in autumn), combining a sense of summer aging with freshness.

Twice-Pasteurized Sake

Regular Japanese sake undergoes pasteurization twice: once before storage and once before shipping. This type has the highest preservation quality, and the majority of Japanese sake in circulation falls into this category.

Classification by Presence or Absence of Dilution

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It is common for Japanese sake to have water added to adjust its alcohol content before shipping, but there are also sakes that are not diluted (Kasui).

Genshu (Undiluted Sake)

Genshu is Japanese sake that has not undergone any dilution, resulting in a higher alcohol content of 17-20%. It offers a rich, concentrated flavor with the umami of rice.

Kasui-shu (Diluted Sake)

Kasui-shu (general Japanese sake) is sake whose alcohol content has been adjusted to around 15-16% by adding water before shipping. It is characterized by an easy-to-drink alcohol level and a stable flavor, making up the majority of the market.

Classification by Presence or Absence of Filtration

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It is common for Japanese sake to be filtered (Roka) with activated charcoal or other methods after pressing, but there are also sakes that are not filtered.

Muroka Sake (Unfiltered Sake)

Muroka Sake is Japanese sake where the filtration process is omitted, retaining a faint yellowish tint and complex flavor components. It is a unique sake that strongly reflects the commitment of the sake brewery.

Roka Sake (Filtered Sake)

Roka Sake (general Japanese sake) is sake that has been filtered with activated charcoal or other methods to achieve a clear liquid. Impurities are suppressed, resulting in a clean taste.

Examples of Combined Classifications

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These classifications can be combined, and some Japanese sakes are given compound names.

"Junmai Ginjo Muroka Namagenshu (純米吟醸 無濾過生原酒)" is a Junmai Ginjo Sake where all filtration, pasteurization, and dilution processes have been omitted. It can be said to be a sake that expresses the individuality of the sake brewery to the fullest extent.

"Tokubetsu Junmai Hiyaoroshi (特別純米 ひやおろし)" is a Special Junmai Sake that is pasteurized only before storage and aged through the summer. It is a seasonal flavor enjoyed exclusively in autumn.

Japanese sake with multiple classification names listed on the label indicates that it has been produced using more elaborate methods.

Summary

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Japanese sake classifications are systematized by combining the "eight types of Special Designation Sake" based on ingredients and rice polishing ratio, with classifications based on the presence or absence of pasteurization, dilution, and filtration. By combining Special Designation Sakes like Junmai Sake, Ginjo Sake, and Daiginjo Sake with production method classifications such as Namazake, Genshu, and Muroka Sake, the diverse world of Japanese sake expands.

Once you understand the names on the labels, choosing Japanese sake becomes much more enjoyable. Discover the classifications that suit your preferences and try a new bottle. Understanding the profound classification system of Japanese sake is the first step toward becoming a true sake connoisseur.