TYPES OF SAKÉ

In Japanese, the word "saké" is generally used to describe any alcoholic beverage including saké, whiskey, wine and beer. The Japanese typically refer to saké as nihon-shu - "nihon" meaning Japan and "shu" meaning saké or sei-shu which literally means "refined saké."

There are many different types of saké that are distinguished by the brewing process, specific ingredients, flavor and grade.There is also a form of saké which is non-alcoholic called amazake which means sweet saké (see "December" to learn more).

About 20 percent of all saké produced is referred to as "special designation saké" or tokutei meishoshi with the remaining 80 percent broadly termed futsuu-shu or "normal saké." There are three basic types of tokutei meishoshi, each having a unique flavor profile. The first, junmai-shu or "pure rice saké" is made by adding rice to the fermenting mixture without the addition of added starches, sugars or brewer's alcohol. Junmai-shu is further characterized by the milling process (seimai buai*) in which at least 30 percent of the rice kernel is ground away. Junmai-shu is smooth and full-bodied and typically served warm or at room temperature. The next type of saké, honjozo-shu (regular brewed saké), is made by adding a small amount of distilled pure alcohol during the brewing process for a slightly lighter and more fragrant flavor. Like junmai-shu, honjozo-shu has been milled to where no more than 70 percent of the original rice kernel remains.

The third type, ginjo-shu (special brewed saké) differs significantly from junmai-shu and honjozo-shu in that 40 percent of the rice kernel is polished away and special yeast is added during the fermentation process which takes place at lower temperatures than the other two. The result is a delicate and light-bodied saké which is typically served chilled or at room temperature. Daiginjo-shu is ginjo-shu except that the rice has been milled to where no more than 50 percent of the original kernel remains. Daiginjo-shu is then brewed by a painstaking process creating an especially fragrant saké which ranges anywhere from dry to sweet.

Namazake is one of the few types of saké which is not pasteurized. It is characterized by a livelier flavor and is one of the most commonly enjoyed sakés on the market today. Nigori-sake is saké which has not been completely pressed from the fermenting rice solids resulting in a cloudy, creamy, sweet-tasting saké. Jizake, or locally brewed saké, refers to saké which is made by smaller breweries throughout the country and is typically not mass-produced or marketed nationwide.

Mirin is a sweet cooking wine made from saké which has a low alcohol content.

*Seimai buai is the process by which the outer hull of the rice is ground away to remove any traces of oil, protein and ash which impact the flavor. Generally speaking, the more the rice is milled, the finer the saké.