Sake Classification

Special Designations of Japanese Sake

Among sake, products whose ingredients and brewing methods meet certain standards may display a special designation. Sake that displays a special designation is called tokutei meisho-shu, and other sake is called futsushu, or ordinary sake.
Special designation sake includes Junmai-shu, Ginjo-shu, and Honjozo-shu. All others are called ordinary sake.
Our ordinary sake includes Sanko Josen and Sanko Kisen.
Special-designation sake is classified as shown below according to its ingredients and rice-polishing ratio—the percentage of the original grain remaining after polishing.

As for our special designation sake, we have discontinued Honjozo and now sell only sake that is Junmai or higher.

Sanko Masamune sake mainly uses brewing-suitable rice such as Yamada Nishiki, Omachi, and Nihonbare, large-grain soft rice with a shinpaku, or white core, in the center. We are committed to local production, and all Yamada Nishiki and Omachi are contract-grown in our local Tessei Town, Yata, using the Nagatani-style farming method.
Brown rice contains large amounts of protein and fat in the surface layer and germ, which can add roughness to the flavor. For that reason, we use a heavy-duty brewing rice polisher to remove 30 to 35 percent, eliminating excess components and bringing the rice to a white rice polishing ratio of 70 to 65 percent. For table rice, the polishing ratio is 90 to 92 percent. Ginjo-shu and similar styles are polished even further to achieve a white rice polishing ratio of around 50 to 40 percent. Polishing the rice in this way is one of the factors that gives Sanko Masamune sake its smoothness and flavor.

Rice polishing ratio (%) = polished rice (kg) ÷ brown rice (kg) × 100
　For example, a rice polishing ratio of 60 percent means 60 percent polished rice and 40 percent rice bran.
　Note: A milling ratio of 60 percent means 40 percent polished rice and 60 percent rice bran, so the meaning is reversed.

What is brewing alcohol?
It is a colorless, odorless, high-strength alcohol made by fermenting starches such as rice, sweet potatoes, and corn, or sugar-containing materials such as sugarcane, then repeatedly distilling it to remove impurities. Adding brewing alcohol can help prevent deterioration and bring out aroma in sake.
Depending on the type of sake, some products contain brewing alcohol and others do not. Sake without added brewing alcohol is called Junmai-shu.
When brewing alcohol is added, the sake becomes cleaner in taste and its bright aroma is brought forward. By contrast, Junmai-shu without brewing alcohol has a stronger character and a firmer mouthfeel.

For more information about Japanese sake, please see here. >>> Japanese sake - Wikipedia