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Sake is divided into several ranks and price levels, depending on the degree to which the rice grains are polished by the milling process.
1. JUNMAI DAIGINJO
Top of the line SAKE made with 100% rice grains, KOJI, and local spring water. With the rice grains polished at least 50%, these sakes are created in small batches, using only the traditional hand-crafted methods.
2. DAIGINJO
Top of the line, super premium SAKE made with methods similar to JUNMAI DAIGINJYO. Polished to at least 50%, these sakes are also made using only the traditional hand-crafted methods. However, in some cases pure distilled alcohol may be added to produce a fragrant and flowery aroma.
3. JUNMAI GINJO
Premium SAKE made with 100% rice grains, KOJI, and local spring water. The rice grains are polished to at least 60%, and are fermented for longer periods in colder temperatures.
4. GINJO
Premium SAKE in the same class as JUNMAI GINJO with the rice grains polished to at least 60%, and fermented for longer periods in colder temperatures. In some cases pure distilled alcohol may be added to produce a refined fruity bouquet.
5. TOKUBETSU JUNMAI
Special harvest premium SAKE, made from rice stalks specifically created for sake making. Rice grains are milled to at least 70%. This class of SAKE is produced strictly from unique rice stalks, bringing to life the distinct flavors of its ingredients.
6. JUNMAI
Pure grain premium SAKE made only of rice, pure local spring water and koji. Rice grains are milled to at least 70%. JUNMAI, or "pure rice", reflects the quality and purity of these sakes.
7. REGULAR
Akin to "table wine", this is the everyday favorite of the SAKE world. Although not always from pure rice, water and koji, these are the sakes enjoyed on daily basis by locals all over Japan.
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