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.
| 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 | |
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.