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When you first pick up a bottle of sake, the label can look like a piece of art — and in many ways, it is. But behind the calligraphy and kanji lies valuable information that tells you how the sake will taste, where it comes from, and how best to enjoy it.
Key Terms to Know
- Junmai (純米): Means “pure rice.” No added alcohol — just rice, water, yeast, and kōji.
- Honjozo (本醸造): A small amount of distilled alcohol is added to enhance aroma and smoothness.
- Ginjo (吟醸): Made with rice polished to 60% or less of its original size — refined and often fruity.
- Daiginjo (大吟醸): Highly polished rice (50% or less). Complex, elegant, and aromatic.
- Nigori (にごり): Cloudy or unfiltered sake with a creamy texture.
Other Clues
- Rice Polishing Ratio (Seimai Buai): The lower the percentage, the more polished the rice — typically yielding a cleaner flavor.
- SMV (Sake Meter Value): Indicates sweetness or dryness. Negative numbers = sweeter; positive = drier.
- Prefecture/Region: Each region has its own character, influenced by local rice and water.
Pro Tip
If you’re new to sake, start by noting what you like — dry or sweet, rich or crisp — then use the label information to find similar bottles next time.