What are the classifications of sake, including "Daiginjo"?

Even if you don't drink sake, you may be vaguely aware that there are many different types of sake.

You may have heard of names such as Daiginjo, Junmai Ginjo, and Honjozo.

In the past, sake was classified into grades such as special grade, first grade, and second grade, but nowadays, the names written in kanji are common. However, the names alone can be a little difficult to understand even for sake drinkers. You may have some impression of this. This time, let's take a closer look at the classification of sake, which is something we don't really understand.

■Main categories of sake

The names of sake such as Daiginjo introduced at the beginning are called "specific names." Let's take a look at the list first. There are three major classifications, each of which is classified by ingredients and rice polishing ratio.

(National Tax Agency) Outline of "Standards for Labeling Quality of Sake Manufacturing Method" / Labeling of Sake with Specific Names
https://www.nta.go.jp/taxes/sake/hyoji/seishu/gaiyo/02.htm

"Daiginjo" is a type of "ginjo sake" made from rice, rice malt, and brewer's alcohol, and has a rice polishing ratio (※) of 50% or less.

*What is “rice polishing ratio”?
The main ingredient in sake is rice, but the rice is not used as is; instead, the surface is scraped off and only the "core" is used. This removes unpleasant flavors and produces a more fragrant sake. The lower the rice polishing ratio, the more the rice is scraped off, making for a luxurious sake.

■ Manufacturing method and ingredients

Now let's take a closer look at the ingredients along with the manufacturing process.

1. Rice polishing
The surface of the rice for sake is polished to a specified degree.

2. Washing the rice
Wash the rice and remove the bran.

3. Immersion
Soak the rice in water.

4. Steamed rice
In the production of sake, rice is heated by "steaming" rather than "cooking" to change the quality of its starch.

5. Cool
The steamed rice is cooled. Here, it is separated for three processes: koji, yeast starter, and rice for mash making, and each is heated to the appropriate temperature.

6. Making Koji
The main ingredient for sake is rice, and a fungus called koji mold is allowed to grow on it. This is the process of allowing the "sake-making mold" to take root.

7. Making yeast starter
We make something like "the base alcohol for other alcoholic drinks."

8.Morning
This is the process of adding koji, yeast starter, steamed rice, and water and letting it ferment. The liquid during fermentation is called "moromi", and this moromi can be considered the "first stage of sake".
When "brewer's alcohol" is added at this stage, it becomes Daiginjo sake, Ginjo sake, or Honjozo sake.

9.Separation tank
The mash is pressed and separated into a liquid portion (= sake) and a solid portion (= sake lees).

10. Filtration
Since the sake still contains fine rice cakes and other impurities, these are filtered to make the sake pure.

11. Pasteurization
It is heat treated for sterilization.

12. Storage
It is stored to allow the sake to mature. By storing it, the sake develops an even more unique flavor.

13. Mixing/Diluting Water
By blending it with other alcohol or diluting it with water, you can make it easier to drink. This also changes the flavor, bringing out the unique characteristics of each alcohol.

■What is the classification of that brand you often see in stores?

Now that we know about classifications, manufacturing methods, and ingredients, let's take a look at what category the brands you often see at izakayas belong to. There are also many different types of sake of the same brand, so if you're interested, be sure to check the website.

◆Kitayuki Junmai Daiginjo Kostanrei
The green bottle of sake is a common sight. This is a type of ginjo sake called "junmai daiginjo."

◆Echigokanbai White Label
There are many different types of Koshi no Kanbai, but the "White Label" is a "normal sake." It is a type of sake that does not fall under a specific classification, and is relatively inexpensive and can be enjoyed casually.

◆ Hakutsuru Special Selection Pure Rice Sake Yamada Nishiki
This is a "special pure rice sake" made using 100% Yamadanishiki rice from Hyogo Prefecture.

■ Sake made using the tastiest parts of rice

You can enjoy alcohol even if you know nothing about it. However, if you have even the slightest bit of interest, try to remember how alcohol is made and how it gets to you.
If you think of sake as a work of art that is made with a lot of effort and contains people's wisdom and ingenuity, you might find it tastes a little different.

Perfect for the coming season! Why not enjoy your sake in an organic, natural bamboo cup?

At RIVERET, we have a selection of sake cups that will make your sake drinking experience even more enjoyable. Please take a look at our website.