Basic glossary

Classification

There are several different types of rice wine (Sake), and the following special denominations are specified by Japanese government.

(1) Ginjo
Rice wine (Sake) made using white rice which has been milled so that 60% or less of the grain remains.

It also contains rice malt (koji) and water, and may contain all of these ingredients plus brewing alcohol.

If the rice is polished down to 50% or less, the rice wine (Sake) is called Daiginjo.

(2) Junmai
Rice wine (Sake) made only from white rice, rice malt (koji), and water.

(3) Honjozo
Rice wine (Sake) made using white rice which has been milled so that 70% or less of the grain remains, along with rice malt (koji),

brewing alcohol, and water.

All other types of rice wine (Sake) fall under the category of Futsushu (regulur rice wine), which is consumed widely throughout Japan.

This category offers various tastes, with each brand of rice wine (Sake) featuring a unique flavor that is characteristic of the brewery.

Name	Raw Materials	Milling Rate
Junmai-Daiginjo	Rice, Rice Malt	Up to 50%
Daiginjo	Rice, Rice Malt, distilled alcohol	Up to 50%
Junmai-Ginjo	Rice, Rice Malt	Up to 60%
Ginjo	Rice, Rice Malt, distilled alcohol	Up to 60%
Tokubetsu-Junmai	Rice, Rice Malt	Up to 60% or special process
Junmai	Rice, Rice Malt	-
Tokubetsu-Honjozo	Rice, Rice Malt, distilled alcohol	Up to 70% or special process
Honjozo	Rice, Rice Malt, distilled alcohol	Up to 70%

(4) Genshu

It isn't adding water after pressing and filtration. Undiluted rice wine (Sake).

Milling Rate

Milling rate refers to the percentage of rice grain that remains after milling.　

For example, if the sake has the milling rate of 60%, the surface of the brown rice grain used for this sake was scraped off by 40%.

In comparison, the milling rate of the regular table rice for eating is about 92%.

Sake Meter Value

The value that indicates the degree of sweetness and dryness of the rice wine (Sake.) The higher the value the drier the sake becomes.

The lower, the sweeter. However, the sake’s flavor profile can be impacted by its acidity level as well.

Acidity

The index indicating the organic acid ( lactic acid, succinic acid, malic acid and so on ) level.

The rice wine (sake) with a high acidity level tastes richer. Even when the SMV is a “minus” (sweet,) with high acidity level,

the taste impression becomes dry because the acidity masks the sweetness.

Finally the sake’s taste depend on the balance between the sweetness and acidity.

When this index exceeds 1.5, the taste feels rich, and when it is less than 1.3, it fees light.

Amino Acid Degree

The index indicating the level of amino acid contained. Amid acid-rich rice wine (sake) gives a rich and round impression.

Rice wine (Sake) with lower amid acid level is lighter to taste.