Discover Japanese Sake

Sake is essence of traditional Japanese culture in which Sake is made from the blessings of nature, varying according to the climate of each individual region.

The food culture of Japan is centered on rice. Sake, too, has rice as its main ingredient, with a history that extends back 2000 years. This is way we say that sake embraces the quintessence of the Japanese food culture. The depth and subtlety of fine sake is, figuratively speaking, like the appreciation of an Indian ink drawing. Singular black color drawings appear simple but, upon closer inspection, draws one into a deeper more graceful world. As we see more, there is an “infinity in a simple color.” Fine sake has such has power.

Definition of Sake Categorization

Depends on the ingredients, and the way it is processed, sake can be categorized into several kinds.   Basically, there are four kinds in Japanese sake, Ginjo-shu (premium sake), Junmai-shu (pure sake), Hon-jozo-shu (brewage sake), and Futsu-shu (standard sake).   Among these four kinds, three -- Ginjo-shu, Junmai-shu, Hon-jozo-shu -- are categorized as Tokutei-meisho-shu, specially designated sake.

Here are the detail descriptions of Tokutei-meisho-shu.

Ginjo-shu (Premium sake)

Ginjo-shu has 70 years of history, which is comparatively shorter than other kinds.  This kind of sake requires brewer’s experiences and high skills.  Ginjo-shu was originally brewed just for the sake contest that was held for brewers, so the sake was not commercially-designated.  To show how much skill the brewers have, they compete each other by submitting their best.   Since it was intended just for the contest, the amount they brew was very small and it rarely reached to ordinary consumers. Somehow the sake became known to sake connoisseurs, and started to be drunk outside of the contest.  Gradually its production was increased to come onto the market.

Junmai-shu (Pure sake)

It is made from only rice, no distilled alcohol is added at all.  This is why Junmai-shu is translated to “pure sake”.   Recent popularity toward health-conscious is affecting to the turnover of Junmai-shu.   I think almost all breweries in Japan brew Junmai-shu now.   Having no other addition, this sake is greatly affected by the rice.  And it is also not so easy to brew, since it depends much on the quality of the ingredients.

Hon-jozo-shu (Brewage sake)

This sake has a small mount of distilled alcohol, which is usually added at the final stage of the process.   The addition of the alcohol makes the sake lighter, little bit drier, rich flavor, and easy to drink.  Now, Hon-jozo-shu is quite popular, and it has largest brewing amount among Tokutei-meisho-shu.  Big sake brewing companies in Japan have trend toward increasing Hon-jozo-shu production instead of decreasing Futsu-shu.

Futsu-shu (Standard Sake)

This is the most common, and the best-selling product, which holds a share of 80% of whole sake selling in Japan.  When you order sake at Japanese restaurants, you usually get this Futsu-shu.  Because of the recent growth of Tokutei-meisho-shu, especially Hon-jozo-shu, the sake’s share might have gone down little bit.  However it still has well-founded reputation.