Sake Taste

The six classe of premium sake feature typical flavours and characteristics


Futsushu is a regular sake which doesn’t have to meet the strict requirements of premium sake. In general, Futsushu have a larger amount of brewer’s alcohol added to them, balanced out by adding more water. This is a drink that the average person might enjoy with dinner any night of the week, and is the least expensive variety of Sake. It is the equivalent of "table wine" in the wine world, and accounts for around 70% of the total Sake production. In this lowest grade, additions of brewer’s alcohol achieve higher yields and decrease costs. Many connoisseurs consider Futsushu to be of inferior quality, calling it “cheap, nasty, and vile.” In reality, there are many Futsushu Sake which the average consumer should find perfectly drinkable and enjoyable.

Futsushu Sake in our Shop


Honjozo allows for the addition of brewers alcohol up to 10 percent of the total rice weight. This makes Honjozo lighter in taste and drier than a Junmai. The rice polishing grade must be less than 70 percent. A high quality Honjozo made from under 60 percent polished rice can be called Tokubetsu Honjozo. Its fine fragrance quickly dissipates when heated. Honjozo is a great companion to sashimi and sushi as well as other light fare. Taste profile: fresh.

Honjozo Sake in our Shop


Junmai is the embodiment of purity, and literally means pure rice, so it is brewed exclusively with rice and water (forgoing the addition of brewer’s alcohol). Though there is no regulation for the rice polishing grade, Junmai Sake typically is made from rice polished to 70% or below. Junmai has a powerful and full-bodied profile. Many sake brewers brew Junmai with their respective regional rice variety, thus expressing terroir. This sake can be drunk both cold and warm. Taste profile: full-bodied.

Junmai Sake in our Shop


Ginjo. For this aromatic Sake, the rice is polished below 60 percent of its original weight. Ginjo means: carefully brewed with selected ingredients. Thus, the high-quality rice is fermented according to the Ginjo Method (slow fermentation at low temperatures between 5 and 14 ° C). The difference between Ginjo and Junmai Ginjo lies in the addition of hard liquor which, in the case of Ginjo, occurs on the last day of fermentation to bind all the aromas of the mash. Pleasant nuances of fresh apples, ripe melons and bananas are the result. Taste profile: aromatic & fresh.

Ginjo Sake in our Shop

Junmai Ginjo:

Junmai Ginjo is milder and more full-bodied than ordinary Ginjo. Due to its mild, fruity flavor, this Sake resembles a full-bodied white wine. Therefore it can be combined not only with fish but also with more intense foods (i.e. poultry or pork with dark sauce). Cheese is also a good partner for Junmai Ginjo. Taste profile: aromatic & full bodied.

Junmai Ginjo Sake in our Shop


Daiginjo. To reach this top quality, the rice loses its weight by more than half and is fermented at extremely low temperature (around 5-9 ° C). Often the rice polishing grade is chosen to be 35 percent of the original weight or even lower. The Toji master and his staff often spend sleepless nights during production of Daiginjo and Junmai Daiginjo and lose body weight, just like the rice. Due to the high level of attention to detail, a very fine, aromatic, rich Sake is produced. Once a year, such top Sake is sent to the Annual Japan Sake Awards for consideration. Because of the high aromatic intensity, pairing Daiginjo with food is not easy. You can enjoy Daiginjo as an aperitif but also with intricate main courses such as clementine-butter poached lobster with cinnamon blossoms. For a quiet moment of reflection, this is the ideal Sake. Taste profile: aromatic.

Daiginjo Sake in our Shop

Junmai Daiginjo:

The production requirements for Junmai Daiginjo are the same as those for Daiginjo aside from the addition of the brewers alcohol. Due to this omission of brewer’s alcohol, this Sake trades luscious aromas for a fuller body and higher levels of umami. Therefore, Junmai Daiginjo is an ideal companion for all sorts of food from starters to main courses. Taste profile: aromatic & full bodied.

Junmai Daiginjo Sake in our Shop

Sake is a good aperitif.

It is also an excellent companion to all Japanese and many European dishes. Sake is ideally suited to fish, vegetarian dishes, and cheeses. Some Sake complement meat dishes quite nicely. The optimal drinking temperature differs based on style. In most cases, it is recommended to serve Sake slightly chilled. Some Sake are also suitable for heating.

The fields marked with * are required.