part 1

Let's go through them one by one!

Heh!? One by one...? It's a new universe for me

Nothing to worry about. I'll explain roughly.

Huh...


First, SAKE is categorised into two types:
special-designation SAKE
and FUTSU-SHU: 普通酒 (ordinary SAKE.)
And... Here I’ll highlight special-designation SAKE.

Special...? Should I remember the names?

Hmm... What I want you to remember is... this.

Because...
...these SAKE labels can confuse people!

Ho


原材料 (Ingredients)
[Left]
Rice: 米 and KOJI: 米麹 (should be at least
15% of the polished rice)
[Right]
Rice: 米, KOJI: 米I and JOUZOUYOU ARUKOHRU:
醸造用アルコール* (up to a maximum of 10%
of the weight of polished rice)
*Grain alcohol

[Left] JUNMAI-DAI-GINJOU: 純米大吟醸
[Right]DAI-GINJOU: 大吟醸
[common spec.]
SEIMAI-BUAI: 精米歩合 is 50% or less, well-brewed.
Distinctive excellent flavor and color!!

[Left] JUNMAI-GINJOU: 純米吟醸
[Right]GINJOU: 吟醸
[common spec.]
SEIMAI-BUAI: 精米歩合 is 60% or less, well-brewed.
Distinctive good flavor and color.

[Left] TOKUBETSU-JUNMAI: 特別純米
[Right]TOKUBETSU-HONJOUZOU: 特別本醸造
[common spec.]
SEIMAI-BUA:I 精米歩合 is 60% or less,
or brewed with a special method (Explanation required)
Excellent flavor and color.

[Left] JUNMAI: 純米
The rice should be polished.
[Right]HONJOUZOU: 本醸造
SEIMAI-BUAI: 精米歩合 is 70% or less.
[common spec.] Good flavor and color.

Higher price
↑
Lower price　　　Higher price ← Lower price
(Typical price range)

JUNMAI: 純米: The ingredients are rice: 米 and
KOJI: 米麹 only.
DAI: 大: "Great"
GINJOU: 吟醸: Polishing ratio is 60% or less
TOKUBETSU: 特別:"Special"
HONJOUZOU: 本醸造: Authentically-brewed