Decoding Sake Classification
Sake grades might seem complex, but they follow a logical system based on rice polishing and brewing methods. The key factor is seimai-buai—the percentage of rice remaining after polishing. More polishing removes proteins and fats, creating cleaner, more refined flavors. Understanding these grades helps you choose sake that matches your taste preferences and occasion, from everyday Junmai to ultra-premium Daiginjo.
From Junmai to Daiginjo
Junmai (純米) means "pure rice"—no added brewing alcohol, resulting in full-bodied, rice-forward character. Ginjo requires at least 40% of the rice polished away, producing fragrant, elegant sake. Daiginjo takes this further with 50% or more removed, yielding the most refined expressions. Combine these: Junmai Daiginjo represents the pinnacle—pure rice sake with maximum polish, delivering exceptional purity and complexity. Special designations like Nama (unpasteurized) and Genshu (undiluted) add further variety.
Premium Sake for Every Palate
Our sake collection spans every grade, from accessible Junmai perfect for warming to exquisite Junmai Daiginjo meant to be savored chilled. Each bottle is selected from respected Japanese breweries, ensuring authentic character and exceptional quality. Whether you're exploring sake for the first time or seeking rare expressions, our curated selection offers the perfect match.
Ready to Explore Sake Grades?
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