Types of Sake and Their Characteristics

1. Ginjo Type: Light Body and Fragrant Aroma

Includes: Daiginjo, Junmai Daiginjo, Ginjo, and Junmai Ginjo.

Main characteristic: light-body, clean, fragrant, and fruity. Ginjo type Sake has a fruity aroma of apple and banana, which is unique and attributed to low-temperature fermentation.

Recommended serving temperature: Cold. Explore more about Best Sake Serving Temperature.

Ginjo type is often called premium Sake due to its higher cost. This is because it has a low rice polishing ratio (i.e., less supply) and requires meticulous, skilled work.

2. Honjozo Type: Light Body and Subtle Aroma

Includes: Honjozo Sake and Tokubetsu Honjozo.

Distilled alcohol is added to give a cleaner Sake taste.

Recommended serving temperature: Hot and cold.

3. Junmai Type: Full Body and Subtle Aroma

Includes: Junmai Sake (and Tokubetsu Junmai).

Main characteristic: Rich, savory, full-body, and subtle aroma. Despite its subtle aroma, Junmai type Sake tends to have a rice-like, grainy flavor and aroma, allowing the true taste of Sake to be enjoyed.

Recommended serving temperature: Hot and room temperature. The savory, rice-like aroma opens up when served hot, while the original taste of Sake can be best enjoyed at room temperature.