Varieties
The Diversity of Sake:
Introduction of Sake Varieties and Characteristics
A dialogue between the two women introduces the various types of sake,
depending on ingredients,
rice polishing ratio and so on,
and especially the differences in taste and aroma between junmai-shu and ginjo-shu.
Pick up Sake Terminology
The sake terminology is explained in the video,
so check it out.
the weight percentage of white rice to brown rice
Types of sake
Sake has many different types that are based on the ingredients and the degree of rice polishing, such as ginjo, junmai, and honjozo.
Junmai and ginjo are the most well-known of these types.
Specific class name and criteria
| Specially designated sake | Materials *1 *2 | Rice-polishing rate *3 | Ratio of koji rice to total rice | Flavor requirement *4 |
|---|---|---|---|---|
| Ginjo-shu | Rice, koji, alcohol | 60% or less | 15% or more | Characteristic flavor of ginjo-zukuri, High color clarity |
| Daiginjo-shu | Rice, koji, alcohol | 50% or less | 15% or more | Characteristic flavor of ginjo-zukuri, High color clarity |
| Junmai-shu | Rice, koji | - | 15% or more | Good flavor and color clarity |
| Junmai-ginjo-shu | Rice, koji | 60% or less | 15% or more | Characteristic flavor of ginjo-zukuri, High color clarity |
| Junmai-daiginjo-shu | Rice, koji | 50% or less | 15% or more | Characteristic flavor of Ginjo-zukuri, High color clarity |
| Tokubetsu-junmai-shu | Rice, koji | 60% or less or special processed | 15% or more | Good flavor and high color clarity |
| Honjozo-shu | Rice, koji, alcohol | 70% or less | 15% or more | Good flavor and color clarity |
| Tokubetsu-honjozo-shu | Rice, koji, alcohol | 60% or less or special processed | 15% or more | Good flavor and high color clarity |
*1 The rice quality should be level 3 or better as determined during the agricultural produce inspection.
*2 There should be no more than 10% Jozo-alcohol relative to the rice by weight.
*3 Label must indicate rice-polishing rate, according to the sake regulations.
*4 There is no clear definition od the ginjo-zukuri method. However, it usually means the process of using low rice-polishing rate and fermenting at a low temperature to create the characteristic aroma.
- Junmai-shu
-
This sake is made using just rice and koji rice malt. It is characterized by a mellow, delicious taste that comes from the rice.
Its strong flavors make it perfect for serving hot, chilled, on the rocks, or mixed with hot water.
- Ginjo-shu
-
Sake made with the ginjo method uses highly polished rice that is brewed slowly at low temperatures.
It is characterized by light and refreshing flavors with fruity aromas called ginjo notes that are comparable to apple, melon, and banana.
Warming it tends to spoil its aromas, so we recommend drinking it at room temperature or chilled.
Flavors and aromas of sake
The characteristics of sake’s aromas and flavors vary depending on the different methods of production and ingredients.
By breaking up the qualities of these aromas and flavors into two axes, whether the aroma is strong or weak and whether the flavor is youthful or rich, we can separate a wide variety of sake into four different types.
Long-aged sake(koshu/choki-chozo-shu/ hizo-shu)
Sake is typically aged for one year. Intentionally storing it for longer periods of time yields long-aged sake with its characteristic aromas and smooth mouthfeel.
- Change in color
-
Whether sake has been pasteurized or not, it slowly changes its color to bright yellow and eventually to amber when stored for extended periods of time.
This is because the sugar and amino acids in the sake will begin to react during storage, producing the coloring substance called melanoidin.
- Change in aroma
-
The aroma becomes complex with hints of caramel, honey, nuts, and spice.
This is also thought to be created by the reaction between the sugar and amino acids, and the breakdown of those amino acids.
- Change in flavor and mouthfeel
- The mouthfeel becomes smoother, but an increase in bitter components makes it different from pre-storage, giving birth to richness and flavor complexity with an expansive volume.
Resources
You can check the detailed information of the introduced contents from the link below.