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| KIKIZAKESHI Masayuki Ohba Web site | |||
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Indications | Materials | Polishing (Notes 1) | Added alcohol |
|---|---|---|---|---|
| Junmai-daiginjyo | Rice/Malted rice | Below 50% | Non | |
| Junmai-ginjyo | Below 60% | |||
| Daiginjyo | Rice/Malted rice/Brewing alcohol | Below 50% | Yes (sama as honjyozo) |
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| Ginjyo | Below 60% | |||
| Tokubetsu-junmai | Rice/Malted rice | Below 60% | Non | |
| Junmai | Below 70% | |||
| Tokubetsu-honjyozo | Rice/Malted rice/Brewing alcohol | Below 60% | Yes (Notes 2) |
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| Honjyozo | Below 70% | |||
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No specified indications | Percentage of added alcohol is bigger than quality sake. Using quality rice is not required. Polishing percentage is not above mentioned. |
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| Note 1: Using quality rice is required. Note 2: Added alcohol is below 10% (95% if compare alcohol) against rice volume in the quality sake class which are Dainginjyo, Ginjyo, Tokubetsu-honjyo and Honjyozo. |
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Data from technical book of Sake.
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| Copyright (C) 2010 Masayuki Ohba All Rights Reserved | ||