There are many variables that contribute to the taste and quality of premium sake. Rice, water, production methods and the brewer’s skill all help define the profile of the finished product. However, one of the most prominent and easily quantifiable factors is how much the rice has been milled. Milling removes the outer layer of the rice grain exposing the starch at its centre allowing proper propagation of koji. (koji is the special mould that is grown on the rice to enable the conversion from starch to sugar)

The milling rate plays a very important part in the character of the sake produced and also lays the foundation of how sake is graded.

There are three main levels of premium sake defined by the milling rate of the rice. At the top we have Daiginjo and Junmai Daiginjo; these sakes must have a milling rate of 50%, which means a minimum of 50% of the original rice grain has been milled away. In the level below we have the grades Ginjo and Junmai Ginjo at a milling rate of 60%  and lastly Honjozo and Junmai at 70% milling rate (for Honjozo only, Junmai is the one exception where any milling rate is acceptable).

You would have noticed that in each level there is a Junmai grade – Junmai Daiginjo, Junmai Ginjo and Junmai. These three sakes are brewed with rice, water and koji only. The other three sakes, Daiginjo, Ginjo and Honjozo have small amounts of pure alcohol added to achieve fragrance or flavour profiles that the brewing master is looking for.

Andre Bishop
Owner, Nihonshu Shochu & Sake Bar