The categorization of Japanese rice wine (1)

The categorization of Japanese Rice Wine

1. Categorization according to the manufacturing process:

Genuine rice-made wine (Junmaishu sake): using rice, rice yeast and water as its raw materials and no alcohol added.

Normal fermented wine (Futsuushu): adding 120L of 100% the brewer`s alcohol into fermented liquor made from one ton of rice.

Blended fermented wine: a mixture with brewer`s alcohol, carbohyates, acids and amino acids. The wine is thick and sweet.

Basic fermented wine (Honjozoshu): the quality of brewer`s alcohol added is lower than that of common fermented wine.

Superior fermented wine (Ginjyoshu): Ginjoshu is made with rice in which at least 40% of the outer portion is polished away and small amount of brewer`s alcohol.