An overview of the different types of Sake
You're at your favorite sushi restaurant and feeling a little adventurous. Instead of your usual Sapporo, you decide to try some sake. But when you open the drink menu, your eyes glaze over. Junmai? Honjozo? Daiginjo? What do these words even mean? Don't worry, we've got you covered. In this article, we'll walk you through the major types of sake, their differences in easy to understand language. With this, you'll be able to order sake like a pro next time you're out for sushi.
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Types of Sake Explained
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Junmai
Junmai sake is made from only rice, water, yeast, and koji. It tends to have a robust, fuller body and drier taste compared to other styles. If you prefer bolder, earthier flavors, junmai may be right up your alley.
Honjozo
Honjozo offers a characteristically light, mildly fragrant profile that is easy to drink. It contains a small amount of distilled alcohol added to boost aromas. Honjozo is a good option if you want to start exploring sake but prefer lighter, fresher flavors.
Ginjo
Ginjo sake is made with rice grains milled down to 60% or less of their original size, giving it a lighter, fruitier style. The ginjo production process also includes additional steps to bring out fruity esters and enhance aroma compounds. Ginjo sake tends to be on the lighter, more delicate side with prominent floral notes. It is a popular style and a great place to start for newcomers.
Daiginjo
Daiginjo is brewed with utmost care and more painstaking methods than ginjo, making it highly prized. Rice grains are milled down to at least 50% of their original size, resulting in an ultra-light, silky smooth sake with pronounced fruity flavors like melon, strawberry, and banana. Daiginjo is the pinnacle of premium sakes and meant to be slowly sipped and savored.
Namazake
Namazake is unpasteurized sake that offers a fresh, lively flavor profile compared to other styles. It must be kept refrigerated and consumed within a few months of bottling. Namazake tends to be light, vibrant, and bursting with fruit flavors that come through more prominently without the heating process of pasteurization. If you can get your hands on it, namazake is a real treat for sake lovers.
Futsu
Futsu sake is ordinary table sake. It tends to be light in aroma and body, inexpensive, and meant for casual drinking. Most sake sold in U.S. grocery stores is futsu sake. It works well in mixed drinks or for cooking.
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Conclusion
So there you have it! A overview of the major types of sake. With this guide under your belt, you'll be able to walk into any sake bar or Japanese restaurant and actually understand the menu. You'll know the difference between a junmai and a honjozo, and what it means when a sake is described as dry or sweet.
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The world of sake awaits. With over 100 different styles to experience, you're sure to find one that suits your palate perfectly. Just take it slow and savor the complex flavors. Sake is meant to be enjoyed, not rushed. Here's to expanding your horizons one sip at a time. Now get out there and start tasting - Kampai!