Sake is a fermented beverage made from rice, water, and koji mold. Koji mold is used on steamed rice to break down starches so yeast can access sugars and begin fermentation, converting sugar to ethanol. The rice polish ratio indicates the percentage of rice grain left after polishing away proteins and lipids, with higher percentages resulting in lighter, fresher sake and lower percentages producing richer, more complex flavors. Premium sake grades like daiginjo have the lowest rice polish ratios of 50% or less and are refined with delicate aromas.

1. SAKE
• A fermented beverage made from RICE, WATER and KOJI
• 73% of Sake is non-premium - this is about the other 27%
• Premium Sake - Junmai OR Honjozo, Ginjo OR Daiginjo
Koji
used on the
steamed rice to break
down the starches so the yeast
can access the sugars to begin
fermentation and convert the
sugar to ethanol
RICE: the rice polish ratio (RPR) is a Sake regulation - a type of
measurement that determines what grade the sake is - not what
quality. The RPR indicates the amount of rice grain that has
been polished away and how much of each rice grain is LEFT.
The number associated with the RPR indicates the remainder,
NOT what has been polished away.
• 70% RPR means 70% of rice is LEFT and 30% has been
polished away
• 30% RPR means 30% of rice is LEFT and 70% has been
polished away
the polished away part contains more proteins and lipids - these
are not as suitable for Sake brewing which is why PREMIUM SAKE
HSITORICALLY WAS AT LEAST 70% RPR. With quality improve-
ments from new technology this requirement has been abolished.
these fats and proteins contribute flavour richness, heartiness and
umami character
as the RPR decreases the Sake flavour profile becomes lighter,
fresher and more delicate
Daiginjo
RPR
50% or
less
Junmai
Daiginjo
RPR 50%
or less
Junmai
no polish
requirement
Junmai
Ginjo
RPR 60%
or less
Ginjo
RPR 60%
or less
Honjozo
RPR 70% or
less
Increasing
refinement,
aromatics &
complexity
Honjozo:
brewed using a very small
amount of distilled alcohol
to bring out flavours &
aromas
Junmai:
“pure rice sake” brewed
using only rice, water &
koji mold
Seimaibuai (rice polish ratio) by sake grade: percentage of rice grain left after polishing
Junmai - Rice, Water and Koji. No formal polish
requirement anymore
Honjozo - Rice, Water, Koji and brewed with the addition of a small
amount of distilled alcohol, to increase the aromatics through
increased ester release. 70% RPR or less
Ginjo - RPR of 60% or less. Can be Ginjo or Junmai
Ginjo if no alchol added at brewing
Daiginjo - RPR of 50% or less. Can be Daiginjo or Junmai Daiginjo
if no alcohol added at brewing