Knowledge of sake

*1. The quality of rice used to make the sake must be ranked as level 3 or above during the agricultural produce inspection.
*2. Brewing alcohol is limited to less than 10% of the weight of white rice.
*3. The label must indicate the percentage at which rice is polished.
*4. Though there is no exact definition of [Ginjo-zukuri], it is understood to mean a method in which rice that has been polished at a low percentage, has been fermented at a low temperature to bring out the unique “Ginjo aroma.”

Knowledge of sake

Types and characteristics of sake

新酒Shinshu

Sake brewed during the current year. It has fresh flavor and aroma.

古酒Koshu

Sake brewed during previous seasons or in the past. It has a mature flavor and smooth quality.

長期貯蔵酒Chouki-chozo-shu

Matured sake stored for a long time. Years ago, it was believed that sake should not be stored for a long time. However, the brewing process has been improved, thus producing a new variety of sake. Now brewers maintain their matured sake can come in various types with different tastes and qualities.

原酒Genshu(Undiluted sake)

Genshu will have a high alcohol content and a strong flavor because no water was added after it was pressed. To serve, hot or cold water may be added.

手造りTezukuri(Hand-crafted)

Junmai-shu or honjozo-shu is brewed in a traditional method.

生酒Namazake

生貯蔵酒Nama-chozo-shu

生詰め酒Namazume-shu

Sake is usually pasteurized twice before being marketed (before and after bottling). Namazake is not pasteurized. Nama-chozo shu and namazume-shu are only pasteurized once either after or before maturation, respectively. These 3 types of sake have a fresh aroma and are best served chilled.

貴醸酒Kijo-shu

This sake was invented by the National Research Institute of Brewing. This term was derived from an ancient Japanese book, Engishiki, in which they recorded a unique mixing process, Shiori, using sake instead of water. There are different varieties, such as aged sake, namazake, etc.

生一本Ki-ippon

This term refers to junmai-shu that is brewed at only one brewery.

低アルコール酒Low alcohol liquor

Sake with low alcohol content. There are many products available in line with consumers’ light preferences. There is a wide variety of things such as effervescent ones, those with characteristics of acidity and sweetness, Nigori sake and barrel sake. It is one of the hot products in the future.

樽酒Taruzake(Cask sake)

When sake is stored in a cedar cask, it develops its own special aroma. This improves the sake’s flavor.

冷やおろしHiya-oroshi

This is an old way of selling namazume-shu. It refers to sake that was pasteurized once (after brewing), matured until the following autumn, then bottled without pasteurization. This type of sake is usually stored in a refrigerator at the shop to preserve its quality, but it is best served at room temperature.

にごり酒Nigorizake

Nigorizake is a cloudy sake produced by moromi (page 13) filtered through a coarse cloth. In the past, it was not pasteurized and contained living yeast but recently it has come to be pasteurized to preserve its quality.

Japanese sake can be enjoyed at various temperatures.