Japanese Sake Category Page

Japanese Sake Category Page.

Japanese Sake's Category

Category Four type Type The ingredients of the sake Polished rice

Futsushu Futsualutenshu Rice, Rice malt, Brewing alcohol about 73-75%

Sanbaizoujyoushu Rice, Rice malt, Brewing alcohol, Sugar kind, Sourness fee (Seasoning)

Honjozoshu 亅 Rice, Rice malt, Brewing alcohol below 70%

Junmaishu 亅 Rice, Rice malt below 70%

Ginjoshu An alcoholic addition type Ginjoshu Rice, Rice malt, Brewing alcohol below 60%

Dai-Ginjoshu below 50%

Junmaishu type Ginjoshu Rice, Rice malt below 60%

Dai-Ginjoshu below 50%

Namazake Namazake The liquor which is never doing heating sterilization.
The liquor that the yeast of the inside and so on is still living.

Namadumeshu The liquor which did only heat-treatment before the storage.
(Heat-treatment before bottling isn't done.)

Namatyozoushu The liquor which did only heat-treatment before bottling.
(It is stored up with being live.)

etc.

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Category Four type	Type		The ingredients of the sake	Polished rice
Futsushu	Futsualutenshu		Rice, Rice malt, Brewing alcohol	about 73-75%
Futsushu	Sanbaizoujyoushu		Rice, Rice malt, Brewing alcohol, Sugar kind, Sourness fee (Seasoning)	about 73-75%
Honjozoshu	亅		Rice, Rice malt, Brewing alcohol	below 70%
Junmaishu	亅		Rice, Rice malt	below 70%
Ginjoshu	An alcoholic addition type	Ginjoshu	Rice, Rice malt, Brewing alcohol	below 60%
	An alcoholic addition type	Dai-Ginjoshu	Rice, Rice malt, Brewing alcohol	below 50%
	Junmaishu type	Ginjoshu	Rice, Rice malt	below 60%
	Junmaishu type	Dai-Ginjoshu	Rice, Rice malt	below 50%

Namazake	Namazake	The liquor which is never doing heating sterilization. The liquor that the yeast of the inside and so on is still living.
	Namadumeshu	The liquor which did only heat-treatment before the storage. (Heat-treatment before bottling isn't done.)
	Namatyozoushu	The liquor which did only heat-treatment before bottling. (It is stored up with being live.)