Saké

Question 1

What are the main ingredients in saké production?

Answer 1

• Polished rice (sakamai)
• Water – soft water preferred
• Koji mold (Aspergillus oryzae) – converts starch to sugar
• Yeast – converts sugar to alcohol
• (Optional: brewer’s alcohol for some types)

Question 2

What is koji, and what is its role in saké production?

Answer 2

• A mold (Aspergillus oryzae) grown on steamed rice
• Breaks down starches into fermentable sugars
• Essential for multiple parallel fermentation

Question 3

What is multiple parallel fermentation in saké?

Answer 3

• Koji converts starch → sugar
• Yeast simultaneously converts sugar → alcohol
• Happens in the same tank
• Distinct from wine/beer where conversion is sequential

Question 4

What is the difference between junmai and non-junmai saké?

Answer 4

• Junmai = no added alcohol; made only from rice, water, koji, and yeast
• Non-junmai = brewer’s alcohol added for style or aroma adjustment

Question 5

What does seimaibuai 精米步合　せいまいぶあい mean?

Answer 5

The rice polishing ratio, indicating how much of the rice grain remains

Lower % = more polished, higher grade
- e.g., 60% = 40% polished away

Question 6

What is Ginjo and Daiginjo 大吟釀?

Answer 6

• Ginjo: Rice polished to ≤60%, light and fragrant style
• Daiginjo: Polished to ≤50%, more refined and elegant
• If labeled Junmai, no alcohol added

Question 7

What is Honjozo 本釀造?

Answer 7

• Rice polished to ≤70%, with a small amount of brewer’s alcohol added
• Light, smooth, often easier to drink warm or cold

Question 8

What is Nigori saké 濁り酒　にごりけ?

Answer 8

• Unfiltered or roughly filtered saké
• Appears cloudy or milky
• Often sweet or off-dry

Question 9

What does Namazaké 生酒 なまざけ mean?

Answer 9

• Unpasteurised saké
• Must be refrigerated, more vibrant and fresh in character

Question 10

What is Tokubetsu Junmai 特別純米 / Tokubetsu Honjozo 特別本釀造 ?

Answer 10

• “Tokubetsu” = special
• Indicates special production method or higher polishing than required
• Tokubetsu Junmai = Junmai with special features
• Tokubetsu Honjozo = Honjozo with premium traits

Question 11

What are the main premium saké categories under Japanese law?

Answer 11

1. Junmai 純米　じゅんまい
2. Junmai Ginjo 純米吟釀　じゅんまいぎんじょう
3. Junmai Daiginjo 純米大吟釀　じゅんまいだいぎんじょう
4. Honjozo 本釀造　ほんじょうぞう
5. Ginjo 吟釀　ぎんじょう
6. Daiginjo 大吟釀　だいぎんじょう

Premium saké must be made with polished rice, koji, and meet strict production requirements.

Question 12

What are common non-premium or table saké types?

Answer 12

Futsushu 普通酒　ふつうしゅ
– ordinary saké, lower grade, more additives allowed

Taruzaké 樽酒　たるざけ
– aged in cedar barrels

Kijoshu 貴釀酒　きじょしゅ
– sweet saké made with added saké during fermentation

Koshu 古酒　こしゅ
– aged saké (typically ≥3 years)