Sake | Wine Time (by Alex)

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Sake | Wine Time（By Alex）

2023-04-27

There are 8 main classification systems for sake, and there are 2 major elements among them:

1) Rice polishing degree (rice polishing steps together)

2) Is there any brewing alcohol added?

According to the two categories of pure rice wine and non-pure rice wine, it is combined with polished rice (indicating the degree of rice polishing, which refers to the proportion of the remaining part of the rice grains after the outer layer of the wine rice is ground to the original rice grains. The smaller the number, the polished The more parts, generally speaking, the better the quality of sake, so the final sake will be divided into eight grades~

Four levels of precision:

1) "Junmai Daiginjo" and "Daiginjo" are the highest grades, and the degree of polished rice must be less than or equal to 50%;

2) The polished rice degree of "Junmai Ginjo", "Ginjo", "Special Junmai" and "Special Honjo" ranges from 50% to 60%;

3) The polished rice degree of "Ben Brewing" is between 60% - 70%;

4) The rest of the rice is polished to a degree higher than 70%, including ordinary wine and brewed wine. Note: "Pure rice wine" has no regulation on the degree of rice polishing.

There are 8 grades of sake, as shown in the figure:

Including: "Junmai Daiginjo", "Daiginjo", "Junmai Ginjo", "Ginjo", "Special Junmai", "Special Honjo", "Honjo" and "Junmai Sake".

Image Source: Sakemaru

Generally speaking, the center of rice grains is starch, and the periphery is protein, vitamins, lipids and dietary fiber. What is needed to make sake is the starch in the center of the rice, which is converted into sugar and then into alcohol. The component content of the peripheral structure of wine rice will be less than that of edible rice. There are dozens of types of sake rice in existence, and the brewery will select according to different types of sake. The more the sake rice is ground before brewing, the clearer and smoother the resulting sake will be, and it can be very expensive. However, the taste of sake is not completely differentiated by grade. In addition, because higher-grade sake must consume more sake rice to produce the same amount of sake, the price also rises.

Is there any added brewing alcohol:

"The only difference between pure rice wine and non-junmai wine is the addition of alcohol." Alcohol is added to non-junmai wine not to save costs, but to make some adjustments in the taste of sake. Adding alcohol will enrich the aroma of sake and make it more spicy.

But now more and more people prefer pure rice wine sake. Many drinkers think that alcohol is an additive and has no natural feeling. In fact, this is all a misunderstanding. The brewing alcohol used in the distillery is extracted from sugar cane in the same way as rum is made, without adding any chemical ingredients. On the other hand, at the level of ordinary wine, the general winery will add more alcohol. When the alcohol and sugar content are relatively high, the taste and flavor will be more balanced, which is why the price of ordinary wine can be kept so low.

Does higher grade and more expensive sake mean better drinking ?!

This understanding is actually not correct, each grade of sake has its own characteristics. For example, because sake rice is not so finely ground during the brewing process, it retains a lot of protein, and these proteins actually give the sake the original taste of rice, so pure rice grade sake usually has a rich taste .

To sum up, sake with a higher degree of grinding is indeed more expensive because more rice is consumed to produce the same amount, but it is not necessarily better to drink. Just remember that this is just one of the tastes of different tastes of sake Methods.