If you’ve only ever had sake at sushi restaurants or izakayas, you might not have thought much about it and just enjoyed whatever was available. But sake is actually divided into table sake (Futsu-shu) and premium sake (Tokutei Meisho-shu). And within the premium category, there are eight special designations that play a crucial role in determining both taste and price. Sake will be much more fun to drink once you become familiar with these designations.

The eight premium sake classifications are divided into two groups: four in the Junmai category and four in the Alcohol-Added category.

The term Junmai translates to “pure rice.” For a sake to be classified under the Junmai group, it must be made only from four ingredients: rice, water, koji (mold), and yeast. The other four designations allow a small amount of distilled alcohol to be added.

Understanding these classifications comes down to two key factors: rice polishing ratio and the addition of brewer’s alcohol.

During the sake-making process, sake rice undergoes polishing to remove unwanted outer layers that can produce off-putting flavors. The rice polishing ratio represents how much of the rice remains after polishing. I have a post that provides more details about how sake is made including polishing:

Sake Explained: What It Really Is and How It’s Made

Brewer’s alcohol is a neutral distilled alcohol. While cheaper table sake may use it to increase yield, premium sake uses it for a different reason — to enhance aroma, create a lighter texture, and improve overall balance. A small, carefully controlled amount (no more than 10% of the total weight of sake rice used) is added to maintain high quality.

The result? A sake that’s cleaner and more refreshing.

The aromatic components of sake dissolve more easily in alcohol than in water. So adding brewer’s alcohol will make the aroma more pronounced. In contrast, non-premium sake often contains a larger quantity of brewer’s alcohol along with additives like sugar and amino acids to balance flavors.

• Rice polishing ratio: 50% or less
• Flavor Profile: Ultra-refined, delicate, elegant, fruity
• Best For: Those looking for luxury sake with a refined and aromatic taste

• Rice polishing ratio: 60% or less
• Flavor Profile: Light, fragrant, smooth, refreshing
• Best For: Those who enjoy a balanced sake with floral notes

• Rice polishing ratio: No strict requirement
• Taste: Rich, full-bodied, mellow, umami-forward, rice-like rather than fruity
• Best For: Those who prefer full-bodied, rich sake with strong rice flavor

• Rice Polishing Ratio: 60% or less or made with a special brewing method
• Flavor Profile: Rich, full-bodied, umami-forward, rice-like rather than fruity
• Best For: Those who appreciate a rich, umami-packed sake with depth

• Rice polishing ratio: 50% or less
• Flavor Profile: Ultra-smooth, light, refined, fruity, slightly dry
• Best For: Those looking for a luxury, smooth, and fruity sake

• Rice polishing ratio: 60% or less
• Flavor Profile: Smooth, light, fruity, slightly dry
• Best For: Those who enjoy light and refreshing sake

• Rice polishing ratio: 70% or less
• Flavor Profile: Clean, smooth, easy-to-drink
• Best For: Those who like smooth, crisp, and easy-drinking sake

• Rice Polishing Ratio: 60% or less or made with a special brewing method
• Flavor Profile: Crisp, smooth, easy-to-drink
• Best For: Those who like smooth, crisp, and easy-to-drink sake

The simple answer is no. It used to be, but not anymore.

While each sake designation has general characteristics, every brand and bottle has its own unique profile, and it is impossible to judge a sake solely by its designation. More importantly, personal preference plays the biggest role in what makes a sake “good.” Many people associate higher polishing ratios with premium quality, assuming that Daiginjo is “the best of the best.” But as you dive deeper into the world of sake, you’ll find that enthusiasts and experts often seek great sake across all designations. Also, modern brewing techniques allow brewers to create high-quality sake regardless of rice polishing ratio.

With countless varieties available, the best approach is to stay open to new flavors and styles rather than sticking to a single designation.

Sake that does not fall under any of the eight designations is classified as table sake (Futsu-shu). There are two main types: sake with a higher amount of brewer’s alcohol than premium varieties or sake that includes additional ingredients such as sugar or amino acids to adjust flavor. More than half of Japan’s total sake production consists of table sake, as it is more affordable and widely consumed.

Exploring sake’s special designations adds a whole new dimension to how you enjoy sake. Whether you like more refined, clean, and smooth sake or something more earthy, rice-like, and umami-forward, these classifications can be a great guide to discover your new favorites. But at the end of the day, the best sake is the one you enjoy the most — so don’t be afraid to explore and find what suites your taste.

Kanpai!