Junmai sake is a unique brewed alcohol with a long history deeply rooted in Japanese culture. It is not only an alcoholic beverage but also a crystallization of art and nature, embodying brewers' respect for materials and their mastery of technique.

What is Junmai Sake?

Junmai sake is a type of sake brewed exclusively with rice, rice malt, and water, with the main distinction from regular sake being that no brewing alcohol or sugars are added during the brewing process. This commitment to purity reflects the Japanese brewers' respect for ingredients and their pursuit of quality. According to Japanese liquor tax law, junmai sake must undergo pressing, and its alcohol content cannot exceed 22%.

The Brewing Process of Junmai Sake

• Polishing: Removing the outer layer of the rice to enhance the aroma and taste of the sake. The polishing ratio (i.e., the remaining ratio of rice after removing the outer layer) affects the quality of the final product; generally, the lower the polishing ratio, the higher the sake quality. Steaming: Steaming the rice to an appropriate softness for later fermentation.

• Malted Rice Preparation: Adding koji mold to the steamed rice, which converts starch into sugars, preparing it for fermentation.

• Fermentation: Mixing koji rice, steamed rice, water, and yeast, and conducting multiple stages of fermentation to promote saccharification and alcohol production.

• Pressing and Filtering: After fermentation is complete, separating the liquid from the solids to obtain sake, and filtering to remove impurities.
  
  

The polishing ratio is one of the important indicators for assessing the quality of Japanese sake. It refers to the ratio of the remaining rice after removing the outer layers to the original rice. For example, if 60% of a rice grain is polished away, the remaining 40% indicates a polishing ratio of 40%. The lower the value, the more the outer layers have been removed, typically meaning fewer off-flavors and higher aroma concentration. Therefore, sake with a high polishing ratio often comes with a higher price but does not necessarily mean its flavor is superior to that of lower polishing ratio sake. Each step in this process requires meticulous control by the brewer, including fermentation temperature, time, and material ratios, to ensure that each bottle of junmai sake achieves its best flavor.

Main Types of Sake

1. Junmai

Junmai is the most basic category, brewed using only rice, water, and rice malt, without any added brewing alcohol or sugars. This sake preserves the original flavor of the rice, usually has a rich body and smooth texture, suitable for those who enjoy natural flavors. According to Japanese liquor tax law, there are no specific requirements for the polishing ratio of junmai, but generally, the lower the polishing ratio, the fewer off-flavors and the higher the aroma.

2. Junmai Ginjo

The polishing ratio of Junmai Ginjo is below 60%, meaning that more impurities from the outer layers of the rice have been removed. This sake uses low-temperature fermentation techniques during the brewing process, allowing for the release of more delicate fruit and floral aromas, resulting in a smoother and more layered mouthfeel. Junmai Ginjo pairs well with light dishes such as sashimi or salads.

3. Junmai Daiginjo

Junmai Daiginjo typically has a polishing ratio of below 50%, making it a supreme delicacy in Japanese sake. With a higher proportion of rice removed, this sake exhibits complex and refined aromas, with an extremely smooth and layered mouthfeel. This type of sake is suitable for pairing with high-end cuisine, such as wagyu beef or exquisite French dishes.

4. Tokubetsu Junmai

Tokubetsu Junmai usually has a polishing ratio of around 60%, but its brewing process uses special methods or ingredients to highlight its unique flavors and textures. This kind of sake often exhibits higher quality, suitable for drinkers with high demands for taste.