Museum of Sake Journal Spring 2015 | Page 8

AN INTRODUCTION TO SAKE How to categorise sake 35% <50% Junmai Daiginjo Daiginjo <50% 50% 51-60 % Junmai Ginjo Ginjo 51-60 % 60% Honjozu Junmai 61+% 61-70 % 70% JUNMAI - No alcohol added Futsushu Rice 70+ % 100% NON JUNMAI - Added alcohol % of rice grain left after polishing determines the category SAKE IS CATEGORISED ACCORDING TO HOW MUCH THE RICE HAS BEEN POLISHED, AND WHETHER ADDITIONAL DISTILLED ALCOHOL HAS BEEN ADDED. MUSEUM OF SAKE JOURNAL 8