Understanding the Eight Categories of Tokutei Meishoshu Through Two Key Axes

Do the names of 特定名称酒（とくていめいしょうしゅ / tokutei meishō-shu） ever confuse you because they sound so similar? “Junmai Ginjo,” “Ginjo,” “Junmai Daiginjo,” “Daiginjo”… You may have seen these words before, but when you try to explain the differences, you suddenly freeze.

But in fact, the classification of tokutei meishō-shu can be organized smoothly with just two axes. In this article, instead of memorizing tables, we will summarize the eight categories by learning how to understand the structure. This helps with sake certification study, and it will also change how you read labels.

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Conclusion: Tokutei Meishō-shu Is Determined by Only Two Axes

Let’s start with the conclusion. The classification of tokutei meishō-shu can basically be organized by the following two axes.

• Axis 1: Ingredients (whether brewing alcohol is added)
  No addition = Junmai type / With addition = Honjozo type (Ginjo and Daiginjo without “Junmai” are also in this group)
• Axis 2: Rice polishing ratio (how much the rice is polished)
  Roughly, the steps are “70% or less,” “60% or less,” and “50% or less”

Once you understand these two, the eight categories are no longer “name memorization.” You can understand them as the logic of classification.

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First Axis: With or Without Added Alcohol—“Junmai” vs “With Addition”

The first split is simple.

Junmai type (no added alcohol)

Sake made with only rice, rice koji, and water. When a label says “Junmai,” it is a sign that this condition is met. Junmai sake tends to show rice umami and fullness more clearly.

With addition (added brewing alcohol)

Honjozo types, and Ginjo/Daiginjo that do not include the word “Junmai,” add a small amount of 醸造アルコール（じょうぞうあるこーる / jōzō arukōru） – brewing alcohol. The important point here is that addition is not automatically “bad.”

Adding brewing alcohol can be done with aims such as the following.

• To lift the aroma (ginjō aroma can come through more easily)
• To make the taste feel lighter and cleaner on the finish
• To contribute to stability in some cases

Rather than thinking “Junmai is always superior,” it becomes much clearer if you see it as different design goals for flavor.

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Second Axis: The Rice Polishing Ratio Shows “How Much Is Left”

The other axis is the 精米歩合（せいまいぶあい / seimai buai） – rice polishing ratio. This number indicates the percentage of the grain that remains after polishing.

• Polishing ratio 60%: after polishing, 60% remains
• Polishing ratio 50%: after polishing, 50% remains

A common misunderstanding is thinking “50% means polishing off 50%.” The correct idea is that it is the percentage remaining (it is true that 50% has been polished away, but people often reverse the way they think about it).

The more you polish, the more cost and time it requires. Because the outer layers that can contribute to roughness are removed, polishing generally makes the aroma cleaner. On the other hand, polishing too much can sometimes make the sake feel “lighter.” In other words, the polishing ratio is not a simple indicator of quality—it shows the direction of the design.

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Putting the Two Axes Together: A Matrix That Reveals the Categories

Now let’s combine the two axes. If we place polishing ratio vertically and alcohol addition horizontally, tokutei meishō-shu becomes a single “map.”

Tokutei Meishō-shu: Two-Axis Matrix (Basic Form)

[Horizontal] No addition (Junmai)     | With addition
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[50% or less] Junmai Daiginjo         | Daiginjo
[60% or less] Junmai Ginjo            | Ginjo
[70% or less] Junmai                 | Honjozo

If you look at this and think, “Wait, that’s six, not eight,” you’re right. The remaining two of the eight categories are the ones with the word “Special”.

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The Remaining Two: How Do “Special Junmai” and “Special Honjozo” Fit?

特別純米酒（とくべつじゅんまいしゅ / tokubetsu junmai-shu） – Special Junmai – and 特別本醸造酒（とくべつほんじょうぞうしゅ / tokubetsu honjōzō-shu） – Special Honjozo – can look like “upgraded versions” of Junmai and Honjozo. But there is an important caution.

“Special” is not determined uniquely by the polishing ratio alone. Under the rules, it can be recognized in ways such as:

• Meeting certain conditions, such as setting the polishing ratio to 60% or less
• Or having special ingredients or methods (a brewery’s unique approach, etc.)

That means “Special” may not be fixed cleanly at a single position on the two-axis matrix.

The key to understanding is this:

• Special Junmai: belongs to the Junmai group, but can claim “Special” through conditions or craftsmanship
• Special Honjozo: belongs to the Honjozo group, but can claim “Special” through conditions or craftsmanship

So in practice, the eight categories are best understood as “the basic six + the special two.” This is the cleanest way to organize them first.

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Grasp the Meaning of Each Category: Think in Design Concepts, Not Just Names

Once the two axes are clear, the next step is to grasp flavor images as “directions.” There are exceptions, of course, but this works as a “map” that keeps beginners from getting lost.

Junmai (polishing ratio 70% or less)

• Rice umami and fullness tend to appear
• Many are suitable for warm serving
• Often works well as food-friendly sake

Honjozo (70% or less + with addition)

• Can feel crisp, with a lighter finish
• Aroma tends to be modest to gentle
• Many can be enjoyed across temperature ranges

Junmai Ginjo (60% or less)

• Keeps Junmai umami while adding aroma and clarity
• Can be bright when chilled and fuller at room temperature

Ginjo (60% or less + with addition)

• Ginjō aroma tends to stand out (often feels fruity)
• Often feels light and easy to drink

Junmai Daiginjo (50% or less)

• Delicate and clean, with a refined aroma
• Many feel smooth on the palate

Daiginjo (50% or less + with addition)

• The zone where aroma tends to be the most flamboyant
• Easy to aim for a light, clean “disappearing” finish

At this point, you can choose tokutei meishō-shu not by “which is higher,” but by which design direction the sake aims for.

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Clearing Up Common Misunderstandings

Misunderstanding 1: Is Junmai always premium?

Junmai is an ingredient condition, and prices range widely. There are many everyday Junmai sakes, and on the other hand, even Daiginjo prices vary greatly depending on the brand.

Misunderstanding 2: Is Daiginjo always delicious?

Daiginjo is designed to be highly polished and aroma-forward, but preferences differ. It can be perfect for people who love flashy aromas, while Junmai or Honjozo may match meals better in many situations.

Misunderstanding 3: Does “with addition” mean cheap sake?

This is also a misconception. Addition is a technique used to lighten the taste or draw out aroma. It is not used to lower quality, but as part of the design. For tokutei meishō-shu, added alcohol is done within defined rules.

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How to Read Labels: Classify Instantly with Two Axes

Now for practice. When you look at a label in a shop, read it in this order to avoid confusion.

1. Does it say “Junmai”? (whether it is on the no-addition side)
2. Does it say “Ginjo” or “Daiginjo”? (whether it is in the 60% or less / 50% or less zone)
3. Check the polishing ratio number to confirm the position
4. Finally, check whether it says “Special” (it is not fixed in one position)

For example, “Junmai Ginjo, polishing ratio 55%” falls on the Junmai side and in the Ginjo zone, so you can immediately imagine its design direction.

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Summary: The Eight Categories Become Clear as “6 + 2”

• Tokutei meishō-shu can be organized with two axes (addition × polishing ratio)
• First, understand the basic six (Junmai / Honjozo / Junmai Ginjo / Ginjo / Junmai Daiginjo / Daiginjo) as a matrix
• The remaining two (Special Junmai / Special Honjozo) are not “fixed above,” but titles claimed through conditions or craftsmanship
• Instead of “which is higher,” you can choose by which flavor design the sake aims for

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Next Read: Does the Polishing Ratio Really Not Matter for Junmai?

Once you can organize tokutei meishō-shu with two axes, the next question often becomes: “Junmai has no polishing-ratio requirement.”

You may have heard, “Junmai means the polishing ratio doesn’t matter.” But is that really true? There are actually two perspectives here as well: the institutional rules and the intention behind flavor design.

▶ Does the Polishing Ratio Really Not Matter for Junmai?

When you understand the difference between the rules and real brewing practice, your view of Junmai becomes deeper. Let’s read the numbers on the label one more step in 3D.