Tokutei Meishoshu – Premium Sake Categories!

Tokutei Meishoshu (徳亭明正州) is the group of sake types that can be merged to differentiate premium sake from the “table sake” (Futsushu). This group of premium sake includes Junmaishu, Honjozo, Tokubetsu Junmaishu and Honjozo, Junmai Ginjo and Ginjo, Junmai Daiginjo and Daiginjo. To understand these various types let us discuss them in detail. The pyramid below makes it a bit easier to understand and remember the differences.

Junmaishu (純米酒)

Junmaishu is as pure as sake gets, it is made using only rice, water and koji-kin, nothing else is added.  If a sake bottle doesn’t have the term “Junmai” anywhere on the bottle then the sake will have brewer’s alcohol added in some proportion. Junmaishu also requires the rice grain to be polished 30% which leaves 70% of the rice grain to be used for sake making. Junmai is usually heavier and rounder compared to other sakes, but Junmai is better suited with food.

Some locally available Junmaishu are:

- Hakutsuru, Excellent Junmai

@Hakutsuru Excellent Junmai.

Honjozo (本庄蔵)

Honjozo is a type of sake in which varying amounts of brewer's alcohol is added during the final stage of moromi (fermentation) just before joso (pressing). The main purpose of adding alcohol is not to increase the bulk or to fortify the sake, but to extract the more fragrant and flavourful fat-soluble components from the moromi. Honjozo like Junmaishu requires the rice grain to be polished 30% which leaves 70% of the rice grain to be used for sake making.

Some locally available Honjozo are:

- Hakushika Yamadanishiki Honjozo.

@Hakushika Yamadanishiki Honjozo

Junmai Ginjo (純舞銀城) and Ginjo (銀城)

Ginjoshu is another category of sake that is much higher in quality than Junmaishu and Honjozo. A Junmai Ginjo and Ginjo require rice grains to be milled 40% which leaves 60% of the rice grain to be used for sake making. Whether alcohol is added or not added differentiates between Junmai Ginjo and Ginjo. Whereas the term Honjozo is used where alcohol is added, Ginjo is referred to as it is without mentioning Honjozo.

Junmai Dai Ginjo (純米大吟醸) and Dai Ginjo (大銀城)

Ginjoshu is the superior category of sake which is generally higher in quality than Junmai Ginjo and Ginjo. A Junmai Dai Ginjo and Dai Ginjo require rice grains to be milled 50% which leaves 50% of the rice grain to be used for sake making. This indicates that at least half of the raw materials have to be milled away before the sake-making starts. Whether alcohol is added or not added differentiates between Junmai Dai Ginjo and Dai Ginjo. Whereas the term Honjozo is used where alcohol is added, Dai Ginjo is referred to as it is without mentioning Honjozo.

Some locally available Junmai Dai Ginjo and Dai Ginjo are:

- Gekkeikan, Tokusen Horin Junmai Dai Ginjo.

- Hakutsuru Dai Ginjo.

- Gekkeikan Dai Ginjo.

@Gekkeikan, Tokusen Horin Junmai Dai Ginjo

Tokubetsu Junmaishu (徳別純米集) and Tokubetsu Honjozo (徳別本庄蔵)

“Tokubetsu” means special in Japanese, thus making the sake with this name also special. Various factors can make a sake “special”. The milling ratio of the sake might be higher than the regular sake, a special rice variety might be used, a special method must have been used to make the sake, it can mean anything. However, one rule is compulsory which is that the milling ratio should be higher than Junmaishu and Honjozo.

Some locally available Tokubetsu Junmaishu and Tokubetsu Honjozo are:

- Gekkeikan Yamadanishiki Tokubetsu Junmai.

- Hakushika Yamadanishiki Tokubetsu Junmai Genshu.

- Tentaka Tokubetsu Honjozo.

@Gekkeikan Yamadanishiki Tokubetsu Junmai

Article by – Kevin Rodrigues, Certified Sommelier.