Vine Connections Argentine Wine and Japanese Sake

Junmai Daiginjo/Daiginjo

An even more painstaking, labor-intensive brewing process than Ginjo, which results in sake that is even lighter and more fragrant and fruity than a typical Ginjo. Daiginjo often goes as far as a 35% seimaibuai (65% of the rice polished away). Junmai means "pure rice", so no distilled alcohol was added to the sake during the brewing process.*

Junmai Ginjo/Ginjo

Indicates a special and painstaking brewing process where fermentation proceeds at lower temperatures and for longer periods, and pressing is often done by hand. This extra effort produces a sake that is layered and complex, light, and fragrant.

All Ginjo and Daiginjo sake are considered "super premium sake". Less than 6% of all Japanese sake falls into this category.

Junmai/Honjozo

Until recently, the minimum milling rate for Junmai was 70%, but the law changed and now no minimum milling rate exists for Junmai sake. Unlike for other sake grades, the milling rate must appear on the bottle.

Honjozo sake is often a bit lighter than Junmai sake, due to the small amount of alcohol added at the end of fermentation.

Futsu

(“Table Sake”)

Made with regular table rice, often using automated brewing processes, and plenty of distilled alcohol. Futsu represents about 75% of the entire sake market with premium sake (those sake above this level) constituting the remaining 25%.