Sake Types

Sake has various categories determined by the brewing process such as the ratio of rice polishing, methods and time of brewing, adding or withholding distilled alcohol (adding alcohol will make a Junmai or Honjozo sake).


Rice milled to 70%. Small amount of alcohol added to lighten it. Usually very light and crisp.
e.g. KIKUSAKARI Karakuchi, KIKUSAKARI Tezukuri

Tokubetsu Honjozo-shu, Junmaishu

Tokubetsu means "Special" in Japanese. It means higher polished rate than usual or brewed in special method.
e.g. KIKUSAKARI Tokubetsu Honjo-zo


Same as Honjozo-shu except no outside alcohol is added and the flavor tends to be a touch sweeter and more full-bodied.
e.g. KIKUSAKARI Junmai-shu


Rice is milled down to 60%. Time-honored, traditional methods are usually employed for this level of sake.
e.g. KIKUSAKARI Ginjo-shu

Junmai Ginjo-shu

Same as above without outside alcohol. A more full flavored sake than ginjo-shu.
e.g. KIKUSAKARI Junmai Ginjo Nigorizake Haruichirin


Milled from 50% all the way down to 35%. Very fragrant, delicate, complex, and clean. The pinnacle of sake brewing.
e.g. KIKUSAKARI Gekkakow, KIKUSAKARI Kurakagami, KIKUSAKARI Kurahibiki

Junmai Daiginjo-shu

The junmai version of Daiginjo-shu. Usually rich and earthy.