Reading a sake label without pretending

Sake labels are mostly in Japanese and mostly not about flavour. Here are the parts that are.

The polishing ratio (精米歩合)

A percentage — how much of each rice grain is left after milling. 60% means 40% was polished away. Lower numbers mean more of the outer grain removed, which generally means cleaner and more fragrant. It does not mean better.

Junmai (純米)

Means no distilled alcohol was added. Usually rounder and more savoury. Its absence is not a fault; a small addition of alcohol lifts aroma, which is the entire point of some styles.

Ginjo and daiginjo (吟醸 / 大吟醸)

Ginjo is polished to 60% or below, daiginjo to 50% or below, both brewed slowly at low temperature. Expect fruit and flowers rather than rice and cream.

Nihonshu-do (日本酒度)

A number, often between −5 and +10. Positive is drier, negative is sweeter. Treat it as a hint, not a verdict — acidity moves the perception more than the number does.

Our brewery days are led by a SAKE Diploma holder who can walk you through all of this with the bottles open. See the sake tours.