The two questions behind every grade
1. Is it pure rice? Junmai (純米) means the sake is made from rice, koji and water only. Without “junmai” on the label, a premium sake may contain a small amount of distilled brewer's alcohol, added to lift aroma and lighten the body. That is a style choice, not a shortcut.
2. How much was the rice polished? Brewers mill away the outer layer of each grain, where fats and proteins sit. The number left is the seimai buai (精米歩合), or polishing ratio. 50% means half of each grain was milled away. Lower numbers usually mean lighter, more fragrant sake.
The grades at a glance
| Grade | Rice polished to | Added alcohol? | Typical style |
|---|---|---|---|
| Junmai Daiginjo 純米大吟醸 | 50% or less | No | Fragrant, fruity, delicate |
| Daiginjo 大吟醸 | 50% or less | A little | Fragrant, very light |
| Junmai Ginjo 純米吟醸 | 60% or less | No | Fruity, balanced |
| Ginjo 吟醸 | 60% or less | A little | Aromatic, light |
| Tokubetsu Junmai 特別純米 | 60% or less, or a special method | No | Rice-driven, often food-friendly |
| Junmai 純米 | No minimum | No | Fuller, savory, umami |
| Tokubetsu Honjozo 特別本醸造 | 60% or less, or a special method | A little | Crisp, dry |
| Honjozo 本醸造 | 70% or less | A little | Light, dry, great warm |
Ginjo and daiginjo also require the brewer's “ginjo-zukuri” technique: slow, cold fermentation. Sake outside these grades is called futsu-shu, or table sake.
Higher grade is not the same as “better”
Daiginjo is the most expensive to make, but it is not automatically the best fit for you or your food. Many drinkers in Japan prefer junmai with dinner, or honjozo warmed on a cold night. Grade tells you about method; the flavor profile tells you about taste.