This article is most beneficial if you've alreadyexplored our guides on sake ingredients and the sake-making process.

Rice Polishing Ratio

The degree to which rice is polished plays a crucialrole in the sake’s classification. More polished rice results in a cleaner,more refined flavor, as it removes proteins, fats, and acids from the outerrice layer. For a sake to qualify as Special Designation, the rice must bepolished to 70% or less of its original size. Various categories are based onspecific rice polishing ratios.

Honjozo
Honjozo is apremium sake made with rice milled to 70% or less, and includes a small amountof brewer’s alcohol added before pressing. This gives it a lighter flavorcompared to Junmai-shu. Before 2004, Junmai-shu was also required to be madewith rice polished to 70%, but this rule has since changed.

Ginjo (and Junmai Ginjo)
At the highestlevel of premium sake is Ginjo, meaning ‘Special Brew,’ which is divided intofour subtypes:

Ginjo and Junmai Ginjo (rice polished to 60% or less)

Daiginjo (‘great special brew’) and Junmai Daiginjo(rice polished to 50% or less)

Ginjo-style sake is known for its fruity aromas,lighter body, and low acidity. The popularity of Ginjo increased during the'ginjo boom' in the 1980s, and now Ginjo grades make up about 10% of all sakeproduced.

Daiginjo extends the Ginjo category, with rice polishedto 50% or less. Daiginjo is often considered the pinnacle of sake productionand is frequently entered in competitions. Some breweries go further bypolishing rice to even lower percentages, such as Dassai 23, which uses ricepolished to 23%.

However, this doesn’t mean Daiginjo is inherentlysuperior to other grades—it ultimately depends on personal preference.