Japanese sake isn’t merely “rice wine” as Western menus might imply—it’s a carefully crafted art form defined by centuries of tradition and strict production standards. With classifications determined by rice polishing ratios and the presence or absence of added brewer’s alcohol, the world of sake is as nuanced as it is delicious. Whether you’re a casual drinker or a connoisseur, understanding these grades can transform your next sip from ordinary to sublime.

Ingredients and Polishing

At its core, sake is brewed from four simple ingredients: rice, yeast, and koji mold. The magic lies in the rice polishing process (seimaibuai), which strips away the outer layers of the rice grain—those unwanted proteins and fats—to reveal the starchy heart. The degree to which the rice is polished largely determines the sake’s classification. For instance, a Daiginjo sake uses rice polished to 50% or less of its original weight, while lower-grade sakes might retain more of the grain.

Think of it like peeling an apple—you remove the skin to get to the juicy core. Except in this case, the more you peel, the more you pay (and the more your taste buds will thank you later).

Two Main Categories: Tokutei Meishō-shu vs. Futsushu

Japanese sake is legally divided into two broad categories:

1. Tokutei Meishō-shu¹ (Special Designation Sake)
   This category represents premium sake that meets strict standards set by Japan’s National Tax Agency. These sakes are celebrated for their refined flavors and are further subcategorized based on whether any brewer’s alcohol (jozo-alcohol) is added.

2. Futsushu (Ordinary Sake)
   Making up the bulk of sake production, futsushu is produced without meeting the stringent requirements of Tokutei Meishō-shu. While it’s perfectly drinkable and enjoyed in everyday settings, it typically lacks the complexity found in its premium counterparts.

Note: If you’re buying futsushu thinking it’s the pinnacle of sophistication, you might be as surprised as if you ordered a “gourmet” hot dog at a five-star restaurant.

The Premium Grades of Tokutei Meishō-shu

Within the premium category, sake is further distinguished by two key factors: the rice polishing ratio and whether brewer’s alcohol is added. These factors create two parallel tracks: the “pure” (Junmai) and the “enriched” varieties.

1. Junmai-shu
   Junmai means “pure rice” and indicates that the sake is made solely from rice, yeast, and koji—no added alcohol.
2. Sake with Added Brewer’s Alcohol
   When a small amount of distilled alcohol is added during brewing, the sake falls into the Honjozo or non-Junmai categories.

These are then further subdivided by polishing ratio. Let us summarize them in a simple table.

	with Added Brewer’s Alcohol	without Added Brewer’s Alcohol
No polishing ratio specified	-	Junmai-shu
Polishing ratio 70% or less	Honjozo-shu	-
Polishing ratio 60% or less	Tokubetsu honjozo-shu	Tokubetsu junmai-shu
Polishing ratio 60% or less from ginjo-zukuri2	Ginjo-shu	Junmai ginjou-shu
Polishing ratio 50% or less from ginjo-zukuri	Daiginjo-shu	Junmai Daiginjo-shu

Note: Of course, if your palate is so refined that you can detect every microscopic difference in aroma, then you’re in a league of your own. For the rest of us mere mortals, knowing these categories is a great excuse to order something expensive and impressive.

Conclusion

Japanese sake is far more than a simple beverage—it’s a celebration of tradition, precision, and the relentless pursuit of perfection. Whether you’re enjoying a straightforward Junmai with a hearty meal or a sophisticated Daiginjo on a special evening, these classifications offer a roadmap to understanding and appreciating the true complexity of this age-old craft. So raise your glass, savor the aroma, and let each sip transport you to the heart of Japan’s storied brewing tradition.

Footnotes

1. You will might notice -shu popping up a lot below. In Japanese, 酒 (shu) just means ‘sake’ or ‘alcohol’ – think of it like saying ‘Nihon-shu’ for Japanese sake. So ‘Junmai-shu’ means Junmai-sake. ↩

2. While ginjo-zukuri lacks a clear definition, it generally refers to a brewing process which ferments highly polishedrice at low temperatures to create unique aromas. Glossary of Sake Label Terms ↩