SAIJO SAKE Taste Japan

How to Enjoy Sake

Delicious both hot and cold, sake is a most versatile drink that not only goes with Japanese cuisine but also a fine accompaniment to many Western dishes. Here’s all you need to know to begin your sake education.

Grades of Sake

Grade Ingredients Minimum
Milling
Rates
Flavors and Aromas Quality Level
Certified
Saijo
Sake
Junmai
Daiginjo
純米大吟醸酒
Rice, koji, water 50% Generally aromatic, fruity and light Super premium
Daiginjo
大吟醸酒
Rice, koji, water and a bit of distilled alcohol 50% Generally aromatic, fruity and light Super premium
Junmai Ginjo
純米吟醸
Rice, koji, water 60% Often aromatic, fruity and somewhat light Super premium
Ginjo-shu
吟醸酒
Rice, koji, water and a bit of distilled alcohol 60% Often aromatic, fruity and somewhat light Super premium
Tokubetsu
Junmai-shu
特別純米酒
Rice, koji, water Generally
60%
Slighty rich and full Premium
Junmai-shu
純米酒
Rice, koji, water None(*) Often rich and full Premium
Tokubetsu
Honjozo-shu
特別本醸造酒
Rice, koji, water and a bit of distilled alcohol Generally 60% Clean, often aromatic, flavorful Premium
Honjozo-shu
本醸造酒
Rice, koji, water and a bit of distilled alcohol 70% Clean, light and often dry Premium
Futsuu-shu
普通酒
Rice, koji, water and distilled alcohol None Fuller and character-laden Regular
*Junmai-shu has no minimum milling rate; however, the actual milling rate must be listed on the bottle.

Saijo Sake Locality Designation

For a sake to be called “Saijo Sake,” as defined under the Saijo Sake Locality Designation Control System, it must be of junmai or ginjo grade, and the following criteria must be met.

  • It must be made using Hiroshima’s traditional three-stage brewing process.
  • It must be made using 100% Hiroshima-grown special sake rice.
  • It must be brewed with water from wells maintained by the breweries.
  • The rice must be milled to 50% or less for ginjo, and 60% or less for junmai.
  • It must pass a blind tasting for overall quality by an appointed panel.
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