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Account Types

Junmai and Honjozo

These dependable categories of account are the workhorses of the account world. 

The Junmai class is historically the “way account was.” These brews can accept their rice formed to abounding altered levels from 80% with 20% abatement to 65% with 35% abatement as continued as the milling percentages are on the label. The old barometer was Junmai sake had to be formed to at atomic 70% actual and 30% removed, but this is no best the case.  The aftereffect is that some Junmai can alcohol actual affluent and full-bodied, and some alcohol lighter and added elegant. Aloof bethink that Junmai additionally agency “rice and baptize only,” and it’s a abundant centermost of the bowl aliment bond account that is absolute for best cuisines from acrid and agreeable to affluent and robust, absurd and broiled to broiled and steamed, and from ambrosial to complex. Acceptable for chilled, allowance temperature, abating and heating. 

Honjozo account has the aforementioned rice milling accepted that Junmai account acclimated to accept 70% actual and 30% removal.  The aberration with Honjozo is that the makers add a little “brewer’s alcohol” to lighten the account and apple-pie things up. Honjozo account is not adherent account – it is not fabricated stronger by the added booze – in actuality it makes a account lighter and added refreshing. This class of account is absolute for accessible bubbler and accessible aliment pairings.  Acceptable for chilled, allowance temperature, abating and heating.

Junmai Ginjo and Ginjo

These affected and aged categories of account are bright, fun, and represent the big bound into the “premium” class of sake.  

The Junmai Ginjo class of account are allowable to accept a rice cutting accepted of 40% abatement and 60% remaining. This articulation of account are fabricated application alone the simplest capacity of rice, water, mold, and yeast. Bethink the chat Junmai agency “rice and baptize only”, so Junmai Ginjo translates to rice and baptize formed to 60%. Junmai Ginjo is a abundant accumulating of brews that can be fruity and beginning to ricey and dry. This class is absolute for the sushi counter  - apple-pie and counterbalanced cuisines – and accessible sipping. Best served chilled.

Ginjo account has the aforementioned milling/polishing standards of Junmai Ginjo, which agency 40% abatement and 60% remaining, but the aberration is the makers use a little bit of “brewer’s alcohol” to apple-pie and lighten up the sake, and in some cases can alike accomplish the account added fruity and with added pop. Added booze doesn’t fortify Ginjo sake, but it’s acclimated to accompany out added aromatics and textures. Best served chilled.

Junmai Daiginjo and Daiginjo

These two categories represent the best of the best, the “A-list” in the account maker’s industry. 

The Junmai Daiginjo class has the accomplished standards of milling ante in the account bazaar with a minimum of 50% rice cutting and 50% remaining.  But that accepted is generally surpassed by brewers attractive to advance the rice milling envelope that after-effects in sakes that can be formed bottomward to 35% bottomward to 23% and alike 7% actual figures. These Ultra and Uber Junmai Daiginjo all alcohol with an breeding and composure of flavors and complexities. The absolute class is aberrant for arresting on appropriate occasions and gifting. Junmai Daiginjo sakes are absurd on their own and abundant with Albino book and affected appetizers. They are consistently served chilled.  

The Daiginjo class has the aforementioned milling standards of 50% abatement and 50% actual but account makers add a little “brewer’s alcohol” to lighten the beverage and accompany out added aromatics and softer textures. Back account maker’s accelerate their brews to Civic Account Appraisals and Competitions they usually accelerate their Daiginjo sake. They are the ultimate Antagonism sakes that aloof jump out of the glass. Consistently served algid they brace able-bodied with shellfish, sushi, sashimi, and affected cocktail casual fare.



    Now that you accept grasped the actuality that there are six above categories of sake, adapt for the abstraction that account can be fabricated in altered fashions to aftermath added variations of sake. For example, if a brewer were to leave in some of the rice lees(coarsely filtered) the aftereffect would be a blurred account frequently referred to as Nigori. Please note: unfiltered account is a misnomer because the account has been filtered to a degree.

    If a brewer absitively to abundance his afresh brewed account in cedar barrels or added cedar pieces to the tank, this would aftereffect in Taru (cedar sake).

    Nama (Unpasteurized)

    This is an abundantly agitative and beginning accumulating of brews that represents account in its rawest and best aboriginal form. Typically, account is pasteurized twice; Hiire, to act as the bactericide for befitting account added abiding in the canteen for a best aeon of shelf-life time. There are no sulfites in sake. “Nama” or basic account can be advised active or raw account that appeals to those who like beyond and added 3 dimensional flavors with agitative movement and feeling. Nama account is appear this way for a specific purpose. The Toji or arch brewer, wants you to aftertaste anniversary accurate Nama in that raw accompaniment to appearance you a altered ancillary of sake. They accept that the flavors and animosity are accentuated by not pasteurizing the account to accord you a altered all-embracing account sensation. Typically, Nama account should be served algid and conceivably with a beyond barge like a white wine glass. And Nama account is an accomplished food-pairing class as it has added body, acidity, and flavors to brace with about all types of cuisines including all-embracing spices and ambrosial American appearance sushi and rolls. 

    If a account is pasteurized once, stored for a continuance of time, and again released, it is Namazume. If a account is fermented, again pasteurized already and again appear it is Namachozo. Please note: Namazume and Namachozo are both advised Abstract sake. But they both accept added shelf adherence than a Nama (unpasteurized sake).



    There is baby but alluring articulation alleged Koshu (aged sake). Typically, account is produced to be captivated amid 12-15 months afterwards absolution date. But some brewers will accurately aftermath account to be age-old best than normal. Our analogue of Koshu account are brews that accept been advisedly age-old for over 3 years and again released. 5 years is additionally a accepted beginning for crumbling sake, and some brewers will go ten years and beyond. Typically, in the aerial end Daiginjo class these brews will be age-old in actual algid and acute temperatures, which agency the blush of the account doesn't change to the aureate and again soy sauce-like blush of account that are age-old at allowance temperatures. 


    Sake for Dessert

    If brewers are attractive to try article different, say by abacus account instead of added baptize to the brewing process, the aftereffect is Kijoshu (dessert sake). And lastly, if a brewer decides to acquiesce his account to ability aiguille beverage after abacus the archetypal bulk of baptize to accompany account aback to a adulterated accompaniment of almost 15%-16% booze level, again the aftereffect is a account that has an booze allotment forth the curve of 17%-19%, alleged Genshu (undiluted sake). Please note: Genshu account can additionally be lower booze percentages such as 14-15%, and don't consistently backpack a college booze content. 



    The sparkling sake, Awa, class is one of the fastest growing segments in the account industry. Sparkling Sake is not change or contemporary sake. It is the absolute accord and abounding brewers are demography sparkling account to new altitudes of accuracy and elegance. If you are a Sparkling Wine or Albino drinker, this class will allege to you. There are several altered methods of production, and now there is alike a “Japan Awasake Association'' that acts like a ascendancy bureau for purity. Some brewers use carbonation, but best use a “secondary” or “lag” beverage address that sees the beverage still alive in the canteen appropriately creating acceptable bubbles. There are absolutely altered styles from candied with fat bubbles, to dry and actual brittle with bound bubbles like a Brut. Also, Sparkling Sake usually has a lower booze agreeable than archetypal account with ranges from 5%-12%. And best of all Sparkling Sake works able-bodied in Albino flutes to abduction the balloon play, and pairs able-bodied with Albino fare.


    True Account carries all of these variations and categories of sake, additional abounding added different melancholia account and anniversary sake.
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