Sake is not just a drink, it is a way of life in its own right. Find here a selection of the best Japanese sake of junmai, daiginjo, sparkling or honjozo quality.
Sake can be divided into two main categories: pure sake and sake with added alcohol.
Junmai Category: Junmai Daiginjo, Junmai Ginjo, Tokubetsu Junmai and Junmai. (Junmai means 'pure rice').
Aruten category (maximum 10% alcohol is added to increase the fragrance and round out the taste): Daiginjo, Ginjo, Tokubetsu Honjozo, Honjozo.
The quality is mainly determined by the polishing rate of the rice grains used:
The percentage of rice grains remaining before the start of the brewing process.
This has a huge effect on the quality and flavour profile of the finished product.
In general, the more polished the rice, the higher the quality of the sake.
Highly polished rice generally gives a lighter and more complex aromatic profile.
A higher polishing rate removes "impurities" (fats, proteins, amino acids) from the rice grain.
Junmai Daiginjo sake requires rice.
polished to 50% (or less) of the original size.
Junmai Ginjo sake requires rice
60% or less polished; 40% polished
or more grain needs to be crushed.
Tokubetsu means "special" and is prefixed to Junmai to designate confusing subgenera. Tokubetsu is considered to be of higher quality than Junmai.
Junmai grade sake is no more
requires a specific grinding rate.
The amount should be recorded
on the label by law.
Daiginjo quality sake requires a rice that has been polished to 50% or less of the original grain size.
Ginjo sake requires a rice that has been
polished to 60% or less; 40% or more
Grain has to be crushed.
Honjozo quality sake requires rice.
which has been polished to 70% or less; 30% or more of the grain must be ground.
Tokubetsu means "special", and is prefixed to Honjozo to denote subgenera. It is considered to be of higher quality than Honjozo.
With more than 320 years of experience in sake production, Muromachi Shuzo in Okayama Prefecture is proud of the technique passed down from generation to generation in this renowned brewery, and its passion for constantly seeking the best flavor.
They are particularly demanding on the ingredients and use local rice and local water. See their sake here.
Founded in 1925 near Kyoto, the company offers a range of different quality sake with great attention to detail and a strong capacity for innovation.
This has enabled the range to be expanded with many specialities. We offer you some of their best known sake. See their sake here.