Sake Terms

Daiginjo-shu: Sake brewed with rice polished at least 50 percent of its original size. As the ultimate representation of the brewery, daiginjo is most difficult and time consuming sake to make. The essence of daiginjo is refined and smooth. Ginjo-shu: Sake that is made from rice polished 50-60 percent of its original size. An accessible style, ginjo is a great way to learn about fine sake.

Junmai-shu: Translating to “pure rice-sake,” junmai is brewed using rice polished at least 70 percent of its original size with no addition of brewer’s alcohol. Junmai tends to have more robust aromas with notes of rice and earthiness. It is considered “a sake drinker’s sake.” Enjoy this style either cold or warm.

Tokutei Meishoshu: The official name for premium Japanese sake. Typically, one would enjoy these sakes chilled or served cool, especially ginjo and daiginjo varieties, though there are exceptions.

Nurukan: Sake served warm. A common misconception is that all hot sake is of poor quality. While this may be true in certain instances, there are several sakes that may be enjoyed warmed. Ask your server or look for a small red carafe next to selected bottles.