Sake Guide Lesson 4: Types of Sake

At Palate Project, we believe that sake classification is not as important as your experience and the time you spend with your loved ones enjoying it. Still, to ensure you find sake that will be a great match for you, it may be helpful to have a basic understanding of the various sake types. Here we explain the main categories and subcategories which may help you find the types of sake to your liking.

Main sake categories

There are two major factors that help determine the main category: whether or not brewer’s alcohol (a neutral distilled spirit) is added during the brewing process, and rice polishing ratio (RPR).

When there’s no brewer’s alcohol added in the brewing process, it is called junmai. If there’s a small amount of brewer’s alcohol added to premium sake, you won’t see this word on the label. Additionally, rice polishing is a very careful step done before the brewing process. Each category of sake has its own rice polishing ratio requirements. For example, if you see the word “ginjo,” it means the RPR is 60% or less. “Daiginjo” means the rice was polished down to 50% or less.

Daiginjo and junmai daiginjo

Daiginjo requires a rice polishing ratio of 50% or less, and adding the word “junmai” before it means it’s made without brewer’s alcohol. They are made in smaller quantities, and take more time and care to create. Daiginjo and junmai daiginjo showcase the highest level of craftsmanship; brewers hone their skills and knowledge to achieve a delicate balance of flavors. These sake are usually clean, crisp and very easy to drink. Here are some examples of daiginjo and junmai daiginjo sake.

Shinsei “Junmai Daiginjo”

This lightly sweet junmai daiginjo offers a pleasing honey-and-rice flavor. It’s a great example of the smoothness of this sake type. Even dry sake lovers will find it delightful.

Heiwa “KID” Junmai Daiginjo

“KID” demonstrates the floral and fruity nature of junmai daiginjo. A white bouquet meets fresh guava and citrus for the perfect balance of sweetness and acidity.

Suehiro “Ken”

Elegant yet juicy, this light and dry daiginjo refreshes with hints of peach and melon. It’s silky and round thanks in part to the pristine natural well water that gathers near Mount Seaburi in Fukushima.

Ginjo and junmai ginjo

Ginjo is brewed with rice grains that are polished down to 60% or less of their original size, and when you add the word “junmai,” it means it was made without distilled alcohol. Fermenting the highly polished rice at lower temperatures using different yeasts can bring out aroma components such as banana and apple.

Hakurakusei “Junmai Ginjo”

Touches of banana and citrus give this junmai ginjo a flavor profile that partners well with both sweet and savory foods. Fun fact: The brewmaster at Niizawa Brewing Company, Nanami Watanabe, is Japan’s youngest female to occupy that role.

Dewazakura “Oka” Cherry Bouquet

This Dewazakura ginjo personifies Japan’s most iconic flower: the cherry blossom. Supremely floral, “Oka” is a highly popular, award-winning ginjo that catapulted this sake category into the spotlight in 1980.

Okunomatsu “Ginjo”

This bottle represents the subtle complexities ginjo sake can have. It’s light and refreshing, yet there is a taste of licorice that gives it character.

Junmai

Junmai literally means “pure rice,” and in the absence of the word ginjo or daiginjo following it, it represents a category on its own that can technically be made from any RPR. This is sake that is brewed without the use of brewer’s alcohol, and doesn’t use highly polished rice like ginjo and daiginjo. Junmai has rich flavors of rice that are enjoyable at warm temperatures, and its fuller body can generally be paired with stronger flavors.

Tengumai “Junmai”

Junmai is an exciting category because its wide range of rice polishing percentages allows for many different personalities to shine through. Tengumai “Junmai” illustrates this point with its earthy, nutty and buttery elements that come together for a full body.

Naraman “Junmai”

This unfined junmai has a 55% RPR, which is the same milling rate as many ginjo sake. But Yumegokoro Brewing Company chose to classify it as a junmai because of the undeniable umami underneath its sweet melon aroma.

Ohyama “Tokubetsu Junmai”

“Tokubetsu junmai” literally translates to “special junmai.” There are several reasons why a brewery might classify their sake as tokubetsu. In this case, Kato Kahachiro Brewing Company used their own invention called an OS Tank to endow this junmai with a slightly more viscous texture. Enjoy the rich flavor beyond the fruity aroma.

Honjozo

Honjozo is premium sake with added brewer’s alcohol. The careful addition of brewer’s alcohol toward the end of fermentation creates a clean finish called “kire,” and releases some of the trapped aroma components. Honjozo sake tends to be clean and easy to drink, and can be enjoyed either chilled or warmed. It must have an RPR of 70% or less.

Hakkaisan “Tokubetsu Honjozo”

Easy to drink yet not lacking in body or dryness, its notes of fruit and grain are delicious at both warm and cold temperatures. The brewery calls it tokubetsu because the rice is polished all the way to 55% — significantly more than is typical for honjozo. This sake is mellow, smooth and very food friendly.

Urakasumi “Karakuchi” Honjozo

This dry honjozo has been recognized as an outstanding hot sake, but it can be served at practically any other temperature as well. Soft notes of banana and flowers are met with a satisfying umami.

Kenbishi “Kuromatsu”

Compare Kenbishi “Kuromatsu” with other honjozo, and you’ll get a bigger picture of this sake type and its possibilities. Not as light as other sake in its category, “Kuromatsu” has a richness of flavor that balances sweet and savory.

Futsushu

“Futsushu” literally means ordinary sake. Equivalent to table wine, futsushu isn’t held back by the strict regulations of premium sake. Futsushu makes up the majority of affordable sake in Japan. At Palate Project, we have some really great sake that simply doesn’t conform to the regulations of premium sake.

Tozai “Typhoon”

Nutty tones accompany banana and warm spice for this futsushu from Kyoto prefecture. Like many sake of this type, it contains added alcohol, but is still easy to drink.

Hakutsuru “Toji-Kan”

Hakutsuru dispels the notion that futsushu is a throwaway category. The company’s head brewmaster, Masao Nakazawa, intentionally set out to make a sake he would love to drink on an everyday basis, hence the name “Toji-Kan” (Brewer’s Pride). Its flavor of sweet rice makes it very approachable.

Tozai “Night Swim”

Enjoy a playful profile of citrus, pineapple and banana with a subtle undercurrent of mint. Available in a 5-pack of cans, it’s perfect for sharing with friends.

Subcategories of sake

There are many different ways and techniques to brew sake. Each different style of sake provides unique flavor profiles. By learning a bit of background, you will enjoy sake more.

Nigori

Sometimes called “cloudy sake,” nigori contains brewed rice particles that are intentionally left when the sake liquid is separated from the sake lees. The lees add to the rich texture, and nigori ranges in different levels of sweetness. It is important to realize that nigori is coarsely filtered sake, which is different from “doburoku” (unfiltered sake).

We recommend gently mixing the lees by tilting the bottle before serving. This type of sake can be paired with intensely rich or spicy foods, as well as fruits and desserts.

Dassai “45” Nigori

Some people think that nigori sake is overly sweet and not as elegant as other types. Dassai, a brand known for its high-end products, turned that notion on its head with this junmai daiginjo nigori. It’s sweet with a creamy mouthfeel, but has a light dryness one wouldn’t typically expect.

Heiwa “Nigori”

For a futsushu, this nigori is surprisingly refined — even with an RPR of 75%. It’s smooth yet somewhat grainy, with a splash of melon flavor.

Kurosawa “Nigori”

If you’d like to know what a classically creamy, full-bodied nigori tastes like, look no further than Kurosawa “Nigori.” Flavors of sweet melon, cream, and a rich, milky mouthfeel celebrate the essence of nigori sake.

Sparkling

Sparkling sake is a great aperitif. Often a bit lower in alcohol content, it can have bubbles from natural fermentation or added carbonation just like sparkling wine. Reach for sparkling sake when it’s time to celebrate!

Nanbu Bijin “AWA Sparkling”

“AWA Sparkling” is an exceptional sparkling sake. This bubbly junmai ginjo offers bright, fruity flavors of apple and pear exquisitely balanced by dryness — a more magical version of your usual Champagne.

Ninki-ichi “Sparkling”

For such a richly flavored junmai ginjo sparkling, this sake by Ninki Brewing Company is still rather soft. Sweet notes of plum, apple and white chocolate are balanced by a unique dryness, making this brew an excellent aperitif or a charming palate cleanser between courses.

Fukucho “Seaside”

The unusual use of white koji in the making of this sparkling junmai establishes hints of lemon, lime and tropical fruit, as well as a briny characteristic that makes it great for pairing with oysters.

Koshu

“Koshu” means aged sake. Most sake are matured at a cool temperature for six months before release, but koshu is typically aged for at least three years. It can take on an amber color and develop nutty, rich, deep taste profiles, ranging from sweet to smoky.

Kanbara “Ancient Treasure”

A prime example of koshu, Kanbara “Ancient Treasure” is robust and complex, but pleasantly smooth. This undiluted junmai has been aged for 12 years to bring about a deep honey flavor. It was produced through the yamahai yeast starter method and bottled as a “genshu” (undiluted sake), giving it a marked acidity.

Sawanotsuru “Plum Sake”

Hand-prepped, high-quality ume fruit are soaked in junmai sake that has been aged for three years. Its plum and fig-like sweetness is contrasted by a sultry smokiness, making it a delicious companion to hearty meats like roasted duck.

Hakkaisan “Yukimuro” 3 Years Snow Aged

In Japanese, “yuki” means snow, which is the perfect name for this junmai daiginjo koshu that has been aged for three years in a room chilled by mountain snow. It’s creamy and unbelievably smooth with a hint of pear.

Kimoto

In order to create an environment for yeast to start fermentation, about 90% of breweries today use a modern method called “sokujo,” or quick-brew, which adds lactic acid instead of letting lactic acid occur naturally. Some breweries, on the other hand, make sake with a traditional method called kimoto, which uses naturally existing lactic acid in the air. Compared to sokujo, kimoto requires much more time-consuming care and maintenance, with a laborious pole-ramming technique to mix the mash. Sake made with the kimoto method tends to have richer, fuller and deeper flavors. Today, an increasing number of breweries use this traditional method for what they consider to be ideal sake.

Yano “Umami” Aged Kimoto Junmai

As the mushroom label suggests, this kimoto sake offers an earthy mushroom flavor. Because it has been aged, it has developed an amber hue as well as notes of honey and nuts, providing a more mellow, well-rounded umami.

Shirakabegura “Kimoto Junmai”

The use of the kimoto method to make this junmai has endowed it with a soft mouthfeel. It’s a nutty, earthy sake with a dry finish. This one can be served at any temperature, and like many kimoto, pairs well with cheese and meat.

Taiheizan “Chogetsu” Clear Moon

Anyone who is interested in understanding how the various regions of Japan approach sake brewing should try this Akita-born junmai ginjo. There are several factors at play here: It is unfined, undiluted and has only been through one round of pasteurization. All of this makes for a complex kimoto sake that has a fruity acidity and a touch of anise.

Yamahai

Similar to kimoto, yamahai is also a traditional and time-consuming method that uses lactic acid in the air to naturally create an environment for yeast to start fermentation. The only difference from kimoto is that in the yamahai method, a process called “yamaoroshi,” or mash-grinding, is omitted. Yamahai sake tastes very similar to kimoto sake, but tends to have more pronounced acidity.

Tamanohikari “Classic”

This junmai ginjo boasts the characteristic acidity of yamahai sake, but balances it with flavors of banana and clove.

Kariho “Namahage”

Produced by a mountain brewery in Akita prefecture, this bottle is named after a local ritualistic dance. The demon creature on the label is representative of the type of mask performers wear during this dance. The sake itself tastes like banana, grain and nuts, followed by a robust dryness.

Cowboy “Yamahai”

The yamahai brewing method gives this junmai ginjo substantial acidity, complemented by fennel, cocoa and toasted malt. Combine that with its slightly higher-than-average alcohol percentage, and it’s a fantastic accompaniment to fatty meats.

Nama

Brewers normally perform two rounds of pasteurization (heat treatment) before shipping, but they also produce a small amount of “nama,” or unpasteurized sake. Usually released seasonally, nama sake tends to have bold, bright and refreshing flavors. Because it is less shelf-stable, constant refrigeration is required to prevent changes in its color, aroma and flavors. Here are some select nama sake that are usually available year-round.

Amabuki “Strawberry”

The sweet taste of strawberry from the use of strawberry flower yeast evokes thoughts of springtime. A brisk tartness keeps this junmai ginjo nama balanced.

Narutotai “Ginjo” Nama Genshu

This spirited, undiluted ginjo nama is herbaceous, nutty and aromatic. Its unique UV-resistant aluminum container keeps it fresh. Fun fact: This sake makes an appearance in the movie “Blade Runner 2049”!

Niwa no Uguisu “Usunigori”

This sake is light, fresh and juicy with sweet notes of lychee, pear and aloe vera. “Usu” means thin, indicating that this nigori is only slightly hazy with rice sediments. The look of the bottle truly mimics the taste, conjuring up daydreams of birds singing in springtime.

Namachozo

Sake is usually pasteurized twice: once before storing and once before shipping. However, there is a type of sake called “namachozo,” meaning the first pasteurization is omitted. Namachozo sake retains the freshness and vivid flavors of wholly unpasteurized nama sake, but to a slightly milder degree. Like nama, please be sure to keep it refrigerated after purchase.

Kikumasamune “Shiboritate” Kojo

Kikumasamune Brewing Company uses their own special yeast to achieve the bright aroma of fresh apples in this dry junmai namachozo. Junmai isn’t usually a sake category that renders this kind of light, fruity impression, but with their signature yeast and the namachozo method, they pull it off.

Gangi “Hitotsubi”

This namachozo is a junmai ginjo, which is apparent by its lighter body and flavors of fruit. There is a slight, bran-like umami beneath the sweetness. The name “Hitotsubi” refers to its one round of pasteurization, but also poetically describes the imagery of a single light shining on a dock.

Nihonsakari “Fuga”

Being a junmai daiginjo, this bottle by Nihonsakari is light, smooth and graceful, all while maintaining the expressive personality of a namachozo. The subtle taste of melon delights the palate.

Namazume

Whereas sake which omits the first pasteurization process is called namachozo (stored unpasteurized), sake that omits the second pasteurization is called “namazume” (bottled unpasteurized). Similar to namachozo, namazume sake tends to have a somewhat refreshing taste, yet carries a slightly more matured flavor profile.

Many autumn releases (“hiyaoroshi”) tend to be namazume. Brewed over the summer and rested until the fall, hiyaoroshi sake develops a round, mature flavor that is best paired with rich autumnal dishes.

Like nama, please be sure to keep it refrigerated after purchase.

Kikusui “Karakuchi”

Kikusui “Karakuchi” was released in 1978 with the aim to create a clean, clear and dry sake with umami that would elevate any type of food pairing. Pasteurization is done just once so that in-bottle maturation brings depth to the flavor, while still offering a fresh-from-brewery taste.

Yamahoushi “Junmai Bakurai Dry”

Regarded as one of the driest sake in the world, this brew opens with a refreshing, grapefruit-like aroma. Bright, crisp and complex, it delivers a sharp, clean finish while preserving a rich expression of rice umami.

Ryujin “Junmai Daiginjo”

This Dragon God bottle is an export-only, high-end sake. Everything related to its production is done in-house, from cultivating their yeast to milling their rice. It’s pasteurized just once before bottling to preserve its liveliness, and then matured just enough to mellow the flavor. This brew is flowery with a pineapple-like balance of juiciness and bitterness.

Genshu

“Genshu” is undiluted sake. Usually at the end of production, sake is diluted with pristine, natural water to lower the alcohol content and adjust the flavor. Genshu, on the other hand, is undiluted, and tends to have higher alcohol content and more concentrated flavors.

Wakatake “Onikoroshi” Junmai Genshu

A lovely nuttiness lies beneath the initial flavors of lychee and banana. A solid body and creamy mouthfeel round out this rich and dynamic genshu.

Cowboy “Yamahai”

The fact that this junmai ginjo is both a yamahai and a genshu means it is exceptionally bold. This is a strong, dry sake with notes of smoke and rich cocoa.

Kikusui “Sakamai Kikusui” Genshu

“Sakamai Kikusui” is a unique representation of the genshu sake category because it is made from a rice type that nearly vanished during the 20th century. It entices with a vibrant apple scent, yet the flavor is that of a more mellow fruit like mango.

Muroka

Sake often goes through some kind of fining process, such as charcoal filtration, to stabilize the product, adjust flavor and improve clarity. Muroka (unfined sake) skips this process to retain robust aromas and expressive taste profiles, and may be slightly yellow in color.

Born “Gold”

Junmai daiginjo is typically a more delicate sake, yet while this muroka is very smooth, it retains a full body and doesn’t hold back on big, juicy notes of apple and peach. It is one of Palate Project’s bestselling items.

Chiyomusubi “Tokubetsu Junmai”

The rice used to make this special junmai muroka has been milled to a 55% rice polishing ratio, meaning it is more refined than the average junmai sake. At the same time, its lack of charcoal fining gives it a sugar-and-spice flavor profile that stands out.

Minanogawa “Junmai Ginjo”

Made by a brewery with one of the few female executives in the sake world, this unfined junmai ginjo is fragrant, fruity and smooth, but not overly delicate.

Flavored sake

Flavored sake is a broad category for Palate Project that includes fruit-infused sake and fruit-mixed sake using Japanese plums, peach, apple and yuzu citrus. There is even matcha sake made with premium Uji matcha tea from Kyoto! These sake make for fun, standalone beverages, dessert drinks and cocktails. Palate Project even offers curated sake cocktail sets to help you make simple, DIY Japanese drinks at home.

Kamikokoro “Momo”

Peach lovers will find Kamikokoro “Momo” absolutely divine. The use of real peach yeast reinforces the white peach scent and flavor of this sake, which contains one whole fleshy peach in each bottle.

Tsukasabotan “Yuzu”

Yuzu has a taste that is similar to lemon with a hint of pine. This sake is 10% yuzu juice, providing a healthy dose of real citrus flavor without the bitterness.

Nanbu Bijin “Plum Sake”

Unlike other “umeshu” (plum sake), this bottle by Nanbu Bijin contains no added sugar. By using naturally sweet “all koji” junmai sake, they’ve managed to strike a palatable balance between the fruit’s signature tartness and sweetness.

Other sake types

As you can see, there are seemingly countless types of sake! While not as ubiquitous, here are a few more sake styles that should be on your radar.

Shizuku

There are several ways to press sake, meaning to separate the liquid from the rest of the mash. There is the automatic method that uses a machine called a “yabuta,” and there is a more traditional method using a manual press called a “fune.” To make “shizuku” sake, however, one only needs the power of gravity.

Bags of the mash (“moromi”) are hung, and whatever liquid drips out freely is known as shizuku sake. This sake is loved for its smooth texture, light body and often, its fragrant, fruity style. Because this hanging bag method can only yield a small amount of sake, shizuku can be considered precious and is priced accordingly. This method is often used to make competition-grade sake.

Toko “Divine Droplets”

The name of this sake illustrates the brewery’s confidence in its premium quality and free-drip method. The light taste of peach meets a subtle spice for a one-of-a-kind junmai daiginjo.

Stella “Shizuku”

The Yamadanishiki rice used to make this sake has been milled down to 40%. It’s a floral, fruity, ethereal shizuku with a delicate texture. To avoid losing its inherent flavor, it is left unfined and undiluted.

Shichi Hon Yari “Shizuku” Silent Samurai

Fermented extra slowly and then collected drop by drop, this bewitching shizuku by Tomita Brewing Company has a smooth yet smoky flavor with a dry finish. Pair it with prime meat cuts such as steak and pork chops.

Taru sake

Sake that has been stored in wooden vats is called “taru sake.” Because it is stored this way, the sake acquires the aroma and flavor of the wood, which is usually either Japanese cypress or cedar. This gives the sake an intriguing, natural quality. Learn more about the history of taru sake, how to serve it and what type of food to pair it with.

Kikumasamune “Taru”

Not only is this a taru sake, but it’s also a junmai kimoto, meaning it was brewed in a traditional manner that establishes a robust flavor profile. The enveloping taste and aroma of Japanese cedar also carries a certain spice on the back end. The unique bottle is shaped like a refillable sake container of old, with a decorative rope around the neck; in centuries past, this design made it easy for people to carry sake with them.

Choryo “Yoshinosugi no Taru Sake”

The woody character of this futsushu is sweetened by notes of honey and sweet rice. It’s more mellow, soft on the palate, and umami-forward than the light and dry taru sake by Kikumasamune. The Yoshinosugi cedar used is harvested from a sustainable forest in Nara, Japan.

Cooking sake

While premium sake can be used in cooking, it is usually a better idea to reach for a bottle that is specifically intended to be cooking sake. The difference between premium sake and cooking sake is a matter of ingredients and alcohol percentage. Cooking sake typically has less alcohol content, and can contain additional ingredients such as salt or sugar. This type of sake is designed to accentuate umami and other flavors in food.

Sake for everyone

The sake industry is a kaleidoscope of flavors, textures and even colors. With so many different types of sake available, there is sure to be something for everyone. Browse all of Palate Project’s categories and subcategories to find your favorite!