What is Sake?
Sake is a traditional Japanese alcoholic beverage made from fermented rice. It is also known as nihonshu, meaning “Japanese alcohol.” It is an important part of Japanese culture and has been enjoyed for centuries.
As a Sake expert, I am often asked about the different types of Sake and what makes them different. The answer lies in the brewing process and the type of rice used. The grades of Sake are determined by the rice polishing ratio, the amount of alcohol, and the amount of added brewer’s alcohol.
Grades of Sake
The grades of Sake are Honjozo, Junmai, Ginjo, and Daiginjo. Each grade has its own unique characteristics and flavor profile.
Honjozo is the most common grade of Sake and is light and easy to drink. It is made with rice that has been polished to 70% of its original size and has added brewer’s alcohol.
Junmai is made with rice that has been polished to 60% of its original size and does not contain any added brewer’s alcohol. It has a delicate and aromatic profile and is usually served at room temperature.
Ginjo is made with rice that has been polished to 50% of its original size and contains added brewer’s alcohol. It has a dry and aromatic flavor and is usually served chilled.
Daiginjo is the highest grade of Sake and is made with rice that has been polished to 40% of its original size. It has a complex flavor with fruity notes and is usually served warm.
Drink Choices by Grade
When it comes to choosing a Sake, it is important to consider the grade. Honjozo is a light and easy-drinking Sake that is perfect for those who are new to Sake. Junmai is a great choice for those who are looking for a more delicate and aromatic profile. Ginjo is a great choice for those who are looking for a dry and aromatic flavor. Daiginjo is the highest grade of Sake and is perfect for those who are looking for a complex flavor with fruity notes.
Sake Ranking System
The grade of Sake is determined by the rice polishing ratio and the amount of added brewer’s alcohol. The higher the rice polishing ratio, the higher the grade. The higher the amount of added brewer’s alcohol, the lower the grade.
Serving Temperature
Sake can be served at a variety of temperatures depending on the grade. Honjozo and Junmai can be served at room temperature or chilled. Ginjo is best served chilled. Daiginjo is best served warm.
Conclusion
Sake is an important part of Japanese culture and has been enjoyed for centuries. There are four grades of Sake – Honjozo, Junmai, Ginjo, and Daiginjo – each with its own unique characteristics and flavor profile. It is important to consider the grade when choosing a Sake as each grade has different serving temperatures and flavor profiles. Whether you are new to Sake or an experienced drinker, there is a grade of Sake that is perfect for your palate.
