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Sake Classification

	Class/Kind	Name		Rice-Polish (%)	Additive	Calorie (kcal/100g)
Specific Name	Ginjyou-shu	Dai-ginjyou-shu	Junmai Dai-ginjyou-shu	50
		Dai-ginjyou-shu	Dai-ginjyou-shu	50	Alch.
		Junmai Ginjyou-shu		60		103
		Ginjyou-shu		60	Alch.	104
	Junmai-shu	Tokubetsu Junmai-shu		60
	Junmai-shu	Junmai-shu		70		103
	Hon-jyouzou-shu	Tokubetsu Hon-jyouzou-shu		60	Alch.
	Hon-jyouzou-shu	Hon-jyouzou-shu		70	Alch.	107

Name [meaning]	Additive/Condition
Futsuu-shu [ordinal]	addition of Alch., etc. -- no specific names
Gen-shu [source]	no water addition, with higher alcohol content of 18-20%
Nama-zake [raw]	no heating/pasteurization at 55-60 deg.C
Ko-shu [old]	more than 3 ys aging period
Nigori-zake [hazy]	no full filtration of rice residues, a rough mesh is used

-shu, -zake = Sake Sake

Gin-jyou = carefully examined fermentation

Dai = big / great

Jun-mai = pure rice / rice only (no alch. addition)

Hon-jyou-zou = truly fermented

Alch.= brewing alcohol, less than 10 wt.% of white rice

--- Unofficial translation and excerpt ---

Indication Standard
of
Production Method and Quality of Sake

1989(Heisei 1).11.22
Notification No.8

(Revision)
1997(Heisei 9).02.26
Notification No.2
National Tax Agency

(Indication of Sake with Specific Name)

Specific name of the left column in the table below can be indicated on the bottle or package of sake that is applicable to the description of the respective right column

Specific Name	Prerequisites of production method and quality
Ginjyou-shu	Sake having good own characteristic flavour and coloring that is produced from white rice of more than 60% polishing ratio, malted rice and water, or with these and brewing alcohol
Junmai-shu	Sake having good flavour and coloring that is produced from white rice of more than 70% polishing ratio, malted rice and water
Hon-jyouzou-shu	Sake having good flavour and coloring that is produced from white rice of more than 70% polishing ratio, malted rice, brewing alcohol and water

Applicable regulations of this table

(1)	Polishing ratio: polishing (removal of outer part) wt.% of white rice
...	...
(7)	Flavour: 'Good flavour' means that without odd smell or color, and having own flavour

Above specific name can be indicated on respective sake only, and any other analogous names such as Gokujyo (supreme), Yuuryou (excellent), Koukyuu (high quality) are not allowed to indicate along with, except followings are fulfilled.

(1)	For Ginjyou-shu, 'Junmai' can be indicated together if it is produced only from white rice, molted rice and water
(2)	For Ginjyo-shu, 'Dai-ginjyou' can be indicated if it is produced from white rice of polishing ratio less than 50% and having extraordinary good own flavour and coloring
(3)	For Junmai-shu and Hon-jyouzou-shu, 'Tokubetsu-junmai-shu' or 'Tokubetsu hon-jyouzou-shu' ('Tokubetsu' = special) can be indicated if it has a good flavour and coloring, also such are indicated on the bottle or package with descriptions of other objective facts of raw materials, production method, etc.

Source: [National Tax Agency ]

Sake Temperature

Updated on: 2007.04.03
Created on: 2003.04.02