Sake Grade Classifications

The terms Junmai Daiginjo, Junmai Ginjo, and Junmai are used to classify sake by the milling rate implemented to produce the respective sake. Here they are listed from best to lesser quality.

BEST: Junmai Daiginjo

Typically denotes highly refined sake where at least 50% of the original rice grain is milled. Junmai Daiginjo is the highest grade of sake.

GOOD: Junmai Ginjo

Denotes that no more than 60% of the original rice grain is used.

FINE: Junmai

Junmai-shu means “Pure Sake,” made only from rice, water and koji.  Only the alcohol resulting from fermentation is present.  In contrast, Honjozo indicates the addition of pure distilled alcohol to the rice, water and koji.