The rank of Japanese Sake
Table of Contents
Tokutei-Meishou-Shu (Specially ranked label)
It passes the rules that are enacted to keep the quality of Japanese Sake. It rules materials, brewing process and polishing ratio, etc. The rule is like AOC in French wine or DOP in Italy wine. Junmai-Shu line and Honjozou-Shu line are classified here.
Futsu-Shu (Normal label)
It doesn’t pass the rules. This rank Japanese Sake is like table wines.
Junmai-Shu line
Alcohol is not added to this type of Japanese Sake even though the rules allow breweries to add some alcohol when they brew Japanese Sake. Junmai-Daiginjou-Shu, Junmai-Ginjou-Shu, Tokubetsu-Junmai-Shu and Junmai-Shu belong to this line.
Honjouzou-Shu line
Some alcohol is added to this type of Japanese Sake. Because flavors are easy to melt in alcohol, breweries add it to control flavors. Daiginjou-Shu, Ginjou-Shu, Tokubetsu-Honjouzou-Shu and Honjouzou-Shu belong to this line.
Ginjou-Shu line
This type of Japanese Sake is brewed by “Ginjou method”. Breweries extract “Ginjou smell” by highly polishing rice and fermenting it at low temperature for a long time. This process is called “Ginjou method”. Junmai-Daiginjou-Shu, Junmai-Ginjou-Shu, Daiginjou-Shu and Ginjou-Shu belong to this line.
The classication of Tokutei-Meishou-Shu (Specially ranked label)
