Depending on the method of production, the type of koji used and the rice used, sake has a wide variety of appealing properties. Here we explain the different types of sake that are produced, and how they tend to taste.
Typical types of sake
The sake produced in Niigata Prefecture is famous for its low rice polishing ratio, compared to the national average, and is often classified as Tokutei Meisho.
We have a number of sake called "Junmai Daiginjo" and "Junmai Ginjo", which are classified as having a lower milling ratio.
Just because the rice polishing ratio is higher than that of Junmai Daiginjo, it does not mean that the taste is inferior.
You can enjoy the contrast between the gorgeous aroma and the mellow taste of Junmai Ginjo.
Some breweries also sell sake with a milling ratio of less than 50% as "Junmai Ginjo".
Let's take a closer look at the types of sake that meet the requirements for Junmai Daiginjo and Junmai Ginjo.
*Junmai Daiginjo
Rice polishing ratio...less than 50
Ingredients...Rice, rice koji, water only.
Ginjo-zukuri
Junmai-Daiginjo is made by polishing the rice to its very core, so that the natural flavour and richness of the rice can be fully appreciated.
*Junmai Ginjo
Rice polishing ratio...60% or less
Ingredients: Rice, rice koji, water only.
Ginjo-zukuri
Taste characteristics identified by keywords
The taste of sake varies greatly depending on the variety of rice used as raw material, as well as the milling ratio, yeast and production method. Here are some of the key words and taste categories that characterise some of them.
1.Gorgeous aroma: Junmai Daiginjo, Daiginjo, Kyokai 9 yeast, Yamada Nishiki.
2.Full/unpasteurised(Gensyu), unfiltered
3.Sourness/white malt, kimoto , yamahai
4.Mellow/vintage, hiyaoroshi
5.Fresh: raw sake, freshly squeezed, raw storage, arabashiri
6.Refreshing/honjozo, ginjo-shu
7.Translated with www.DeepL.com/Translator (free version)
