Sake Varieties
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Daiginjo
: The most elegant and premium of sakes, daiginjo is made with rice polished to at least 50%. Most often brewed with special sake rice (sakamai) and special yeast strains, this sake generally has a fruity bouquet and refined taste. When made only with rice, koji and water (no addition of brewer's alcohol), this sake is known as "junmai daiginjo." Best served chilled, room temperature or slightly heated.
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Futsushu
: Futsushu or "ordinary sake" is the most common sake in Japan. Developed in the late 1930s when rice was a scarce commodity, futsushu is made with the addition of brewer's alcohol (which may be produced from such non-rice ingredients as sugar or corn) as well as other ingredients authorized by Japanese legislation. These ingredients, which include organic acids (citric acid, lactic acid, etc.) and sake kasu (sake lees left over after the pressing process), however, may not exceed 50% of the amount of polished rice used. Futsushu is considered to be an economical choice since the amount of rice necessary to produce this brew is significantly less than that necessary to make junmai sake.
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Genshu
: Genshu, or "fresh sake," is sake produced upon completion of the fermentation, pressing and filtration processes. Unlike most other kinds of sake, genshu does not undergo a final water addition and is typically 17-19% in alcohol. Known for its bold, fresh flavor, genshu is best enjoyed chilled or over ice.
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Ginjo
: One of the premium grades of sake, this variety was first developed in the 1930s and brought about the advancement for creating new premium sake rice (sakamai) varieties. The rice used for brewing ginjo is polished to at least 60%. Special ginjo-style yeasts are typically used in the fermentation process which yields a refined and often subtle fragrance reminiscent of apple, banana and other fresh fruits. When made only with rice, koji and water (no addition of brewer's alcohol), this sake is known as "junmai ginjo." Best served chilled, room temperature or slightly heated.
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Honjozo
: Honzojo is made with rice polished to at least 70% and a small amount of brewer's alcohol added during the moromi stage before fermentation is complete. This sake is considered to be a premium sake in the category of sakes with added brewer's alcohol.
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Junmai
: What is known today as junmai or "pure rice sake" is the most traditional of modern sakes and was the most popular sake of Japan from the beginning of the Edo Period (17th century) until the earlier part of the 20th century when futsushu was developed. Although most all sake in Japan was a junmai type (no added brewer's alcohol) from the very beginning, the junmai of the Edo Period was a type of refined sake which was made possible with new filtration techniques created at this time. Typically bold and distinct in flavor, junmai sake is a favorite for matching with a wide range of cuisines. The most versatile of sakes, junmai may be enjoyed chilled, room temperature or heated.
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Koshu
: The term koshu or "aged sake" was once used to describe sake that was stored for later use when sake brewing was allowed only in the wintertime. Now that sake brewing occurs year-round, the term refers to sake which has been matured for a period of time. This sake is typically amber in color and has a strong taste similar to sherry.
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Namachozo
: Namachozo or "aged draft sake" is sake that is aged briefly before bottling in an unpasteurized state and then pasteurized once before bottling. Namachozo has a mildly fresh, fruity flavor and is best enjoyed well-chilled or over ice.
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Namazake
: Namazake or "draft sake" is sake that does not go through the pasteurization process and is micro-filtered before bottling. Namazake, which came into popularity during the 1980s, is a new style sake that came into being once advanced filtration technology became widely available. Namazake is a fresh, bright sake and should be served well-chilled or over ice.
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Nigorizake
: Nigorizake or "roughly filtered sake" is a style of sake that was most common in Japan until the beginning of the Edo Period (17th century) when filtration techniques were developed. This sake has a lower alcoholic content, milky texture and pleasantly sweet taste. Nigorizake may be made either as a junmai or with added brewer's alcohol. This sake is best served well-chilled.
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Taruzake
: Taruzake or "barrel sake" is sake that has been stored in wooden barrels typically made of Japanese cedar before serving or bottling. Taruzake may be made from any type of sake but is typically not of the ginjo or daiginjo class since the fragrance of the wood can overpower the delicate ginjo and daiginjo fragrance. Sake of this flavor became common from the 16th century when the technology of wooden cask making arrived to Japan from China. Taruzake was popular until the early 1900s when sake was produced in non-wooden tanks and bottled in glass but today is enjoying a renewal of interest. Woody in fragrance, this sake is best enjoyed at room temperature.
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