The best types of sake
The top 3 according to 0 votes from people: Junmai daiginjo · Daiginjo · Junmai ginjo. (Updated Feb 16, 2025.)
From junmai daiginjo to namazake, hiyaoroshi and nigori: the types of sake by grade and label terms.
Automatically translated (original in 日本語). See the original
Top 20
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1
Junmai daiginjo
Top ginjo grade: rice polished to 50% or less, no added alcohol.
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2
Daiginjo
Fragrant ginjo from rice polished to 50% or less.
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3
Junmai ginjo
Ginjo made only from rice, koji and water.
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4
Ginjo
Sake from well-polished rice fermented slowly at low temperature.
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5
Tokubetsu junmai
Junmai of especially good flavour and colour.
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6
Junmai
Rich sake made only from rice, koji and water.
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7
Tokubetsu honjozo
Honjozo of especially good flavour and colour.
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8
Honjozo
Rice polished to 70% or less, with a little added alcohol.
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9
Namazake
Unpasteurised, fresh-tasting sake.
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10
Hiyaoroshi
Brewed in winter, aged over summer and released in autumn.
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11
Nigori
Cloudy sake coarsely filtered to keep the lees.
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12
Genshu
Undiluted sake with higher alcohol.
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13
Arabashiri
The first, lively run of sake from the press.
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14
Muroka
Unfiltered, full-flavoured sake.
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15
Taruzake
Sake stored in wooden casks with a woody aroma.
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16
Nama chozo
Stored unpasteurised and pasteurised once at bottling.
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17
Namazume
Pasteurised before storage but not at bottling.
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18
Kippon
Junmai brewed entirely at a single brewery.
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19
Sparkling sake
Sparkling sake.
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20
Koshu
Long-aged sake.
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Comments (1)
大吟醸もいいけど、食中酒なら純米酒が一番。ひやおろしの季節が待ち遠しい