Learning About Sake

Sake is more than just “rice wine”—it’s a crafted expression of tradition, terroir, and technique. At its core, sake is brewed from just four ingredients: rice, water, yeast, and koji (a mold that converts rice starch into fermentable sugars). Each of these elements plays a critical role in shaping the final product, but perhaps none more so than the quality of the rice and water.

Sake rice is specially cultivated with larger grains and a high starch core, ideal for polishing and fermentation. Just as important is the water—sake is nearly 80% water by volume, and its mineral content directly impacts fermentation, flavor, and mouthfeel. Soft water typically produces smoother, rounder sakes, while hard water can yield sharper, more structured profiles. Many of Japan’s most celebrated breweries are located near pristine mountain springs or deep wells for this very reason.

But what truly sets one sake apart from another often comes down to the polishing (or milling) ratio of the rice and the brewing method, which together define its classification.

Rice polishing affects not just designation, but also flavor. The more the rice is polished, the more outer layers are removed—reducing fats, proteins, and minerals—and the more delicate, aromatic, and refined the resulting sake becomes. Below, we explore the main premium sake categories, with their polish standards and typical flavor profiles.

Junmai

“Junmai” simply means “pure rice”—no added alcohol. Many classic, food-friendly sakes fall into this category.

Honjozo

  • Polishing Requirement: At least 30% of rice polished away (70% remaining or less)

  • Flavor Profile: Light, clean, and easy-drinking. Often has a subtle dryness and a touch of added brewer’s alcohol to lift aroma and sharpen the finish.

  • Notes: Honjozo is often served warm but can be versatile. The small amount of added alcohol is traditional and does not imply lower quality.

Ginjo

  • Polishing Requirement: At least 40% polished away (60% remaining or less)

  • Flavor Profile: Fragrant, soft, and often fruity or floral. The added alcohol in ginjo styles brings brightness and balance.

  • Notes: Brewed with precision, using low-temperature fermentation to develop nuanced aromatics. Ginjo is often served chilled to highlight its elegance.

Daiginjo

  • Polishing Requirement: At least 50% polished away (50% remaining or less)

  • Flavor Profile: Highly aromatic, refined, and silky. Expect pronounced fruit and floral notes with a smooth, long finish.

  • Notes: Often considered the pinnacle of premium sake, daiginjo requires meticulous brewing and is best served slightly chilled.

Nigori (Unfiltered)

  • Polishing Requirement: Varies (can be Junmai or Ginjo base)

  • Flavor Profile: Creamy, lightly sweet, and textured. Often has flavors of coconut, rice pudding, or yogurt.

  • Notes: Nigori is coarsely filtered, leaving some rice solids in suspension. Best shaken gently before pouring.

Sparkling Sake

  • Polishing Requirement: Varies

  • Flavor Profile: Effervescent and refreshing. Can range from dry to sweet, with lively fruit or rice notes.

  • Notes: Naturally carbonated or force-carbonated, sparkling sake is increasingly popular and approachable for newcomers.