Types & Labels

Understand the differences between Genshu, Namazake, and Namachozo. By categorizing them through two key factors—the number of pasteurizations and whether water is added—you can easily decode sake labels. This guide covers everything from flavor profiles to proper storage tips.

Junmai sake is often said to have no rice polishing ratio requirement—but does that mean polishing doesn’t matter? This article clarifies the regulatory framework and the practical realities of flavor design, offering a clear explanation of the relationship between Junmai and rice polishing.

This guide organizes the eight official categories of Tokutei Meishoshu using two essential axes: alcohol addition and rice polishing ratio. Instead of memorization, you’ll understand the structural differences between Junmai, Ginjo, Daiginjo, and Honjozo.

Detailed explanation of the "Sake Meter Value," "Acidity," and "Amino Acid Levels" written on the back label of sake! Learn how to differentiate between dry and sweet sake, and tips for choosing your favorite sake.

What information is written on a sake label? Learn about key details such as “Tokutei Meisho-shu” (Special Designation Sake), “Production Date,” and “Alcohol Content” on the front label. Gain the knowledge you need to choose the right sake for you!