About the Premium Sake Classes and taste
The six classe of premium sake feature typical flavours and characteristics:
Futsushu is a regular sake that does not have to meet the strict requirements of premium sake. In general for Futsushu a higher amount of brewer's alcohol is added and compensated by adding water. This is a drink that the average person might enjoy with dinner any night of the week, and is the least expensive variety. It is the equivalent of "table wine" in the wine world, and accounts for around 70% of all sake that is made. Sake in this lowest grade is produced with additives of pure distilled alcohol in order to increase yields and lower costs. Many connoisseurs will consider futsushu to be vastly inferior, and may refer to it as "cheap," "nasty," and "vile." In reality there are many sake in this group which the average consumer will find perfectly enjoyable, and certainly well drinkable.
[ Futsushu Sake in our Shop ]
Honjozo: Honjozo. The addition of brewers alcohol up to 10 percent of the total rice weight is allowed. This makes the Honjozo lighter in taste and drier than a Junmai. The rice polishing grade is less than 70 percent. A high quality Honjozo made from under 60 percent polished rice can be called Tokubetsu Honjozo. Its fine fragrance easily vanishes when heated. Honjozo is a great companion to sashimi and sushi as well as light fare. Taste profile: fresh.
[ Honjozo Sake in our Shop ]
Junmai: Junmai. A Purity Sake. Junmai means pure rice, so only brewed with rice and water without the addition of brewers alcohol (distilled alcohol, mostly from sugar cane). There is no regulation for the rice polishing grade, however, usually rice polished below 70 percent of the original weight is used. Junmai has a strong and full-bodied taste profile. Many sake brewers brew Junmai sake with the regional rice variety, it represents the terroir. This sake can be drunk both cold and warm. Taste profile: full-bodied.
[ Junmai Sake in our Shop ]
Ginjo: Ginjo. For this aromatic sake, the rice is polished below 60 percent of its original weight. Ginjo means: carefully brewed with selected ingredients. The quality of selection is artificially brewed by the ginjo method (long-term fermentation at low temperature between 5 and 14 ° C). The difference between Ginjo and Junmai Ginjo lies in the addition of hard liquor. It occurs only with the ginjo on the last day of fermentation to bind the aromas of the mash. Pleasant nuances of fresh apples, ripe melons and bananas are the result. Taste profile: aromatic & fresh.
[ Ginjo Sake in our Shop ]
Junmai Ginjo: Junmai Ginjo. Junmai Ginjo looks milder and full-bodied than Ginjo. Due to its fruity-mild taste, the sake of this class resembles a full-bodied white wine. Therefore it can be combined not only with fish but also with strong foods (i.e. poultry or pork with dark sauce). Cheese is also a good partner for Junmai Ginjo. Taste profile: aromatic & full bodied.
[ Junmai Ginjo Sake in our Shop ]
Daiginjo: Daiginjo. To reach this top quality, the rice loses its weight by more than half and is fermented at extremely low temperature (around 5-9 ° C). Often the rice polishing grade is chosen to be 35 percent of the original weight or even lower. The Toji master and his staff often spend sleepless nights during production of Daiginjo and Junmai Daiginjo and lose body weight, like rice. Due to the high level of attention and observation, a very fine, aromatic rich sake is produced. Once a year, such top sake is sent to the Annual Japan Sake Awards for consideration. Because of the high aroma density, the combination with food is not easy. You can enjoy Daiginjo as an aperitif, but also to exclusive main courses, for example with clementine butter cooked lobster with cinnamon blossom. Even for the moment of meditation, this sake is the right one. Taste profile: aromatic.
[ Daiginjo Sake in our Shop ]
Junmai Daiginjo:Junmai Daiginjo. Requirements and production steps correspond to those of the Daiginjo - except for the addition of the brewers alcohol. This process is missing for the Junmai Daiginjo, who shares the double top of the quality classes with the Daiginjo. The renunciation of a particularly high and luscious aroma brings more fullness and a beautiful harmony between flavors and taste. That's why Junmai Daiginjo is an ideal companion from starter to main course. Taste profile: aromatic & full bodied.
[ Junmai Daiginjo Sake in our Shop ]
Sake is a good aperitif. He is also an excellent companion to all Japanese and many European dishes. Sake is ideally suited to fish, vegetarian dishes and cheese. Some Sake complement each other perfectly with meat dishes. Let yourself be surprised by Sake as an accompaniment to classic German Wustbrot.
Depending on the type, the optimal drinking temperature differs. In most cases, the indulgence of slightly chilled Sake is recommended. Some Sake are also suitable for heating.