Contact us

Akashi Sake Brewery
Co. Ltd

Office
1-3, Okurahachiman-cho,
Akashi-city, Hyogo
673-0871, JAPAN

Phone +81-78-919-0277
Fax +81-78-919-4377
Mail e-info@akashi-tai.com

Types of sake

Type Ingredients used Degree of milling
(Proportion remaining)
Ginjo-shu Rice, malted rice, added alcohol 60% or less
Daiginjo-shu Rice, malted rice, added alcohol 50% or less
Junmai-shu Rice, malted rice -
Junmai-ginjo-shu Rice, malted rice 60% or less
Junmai-daiginjo-shu Rice, malted rice 50% or less
Honjo-zo-shu Rice, malted rice, added alcohol 70% or less

Note: The “–shu” suffix simply means “sake,” and is therefore often omitted.


types of sake

Ginjo-shu

Sake made using rice from which at least 40% of the outer layer has been milled away, malted rice, and distilled alcohol made from these two ingredients; slowly and carefully nurtured to perfection

Daiginjo-shu

Sake made using rice from which at least 50% of the outer layer has been milled away. It is requires labor-intensive methods to prepare Sake.
Fermented in low temperatures and using precise techniques. Made with rice, water, koji and a very small amount of added alcohol.

Junmai-ginjo-shu

Sake made using rice from which at least 40% of the outer layer has been milled away. Slowly and carefully nurtured to perfection. Made with rice, water and koji. No added alcohol is introduced.

Junmai-Daiginjo-shu

Sake made using rice from which at least 50% of the outer layer has been milled away. It is requires labor-intensive methods to prepare Sake.
Fermented in low temperatures and using precise techniques. Made with rice, water and koji. No added alcohol is introduced.

Junmai-shu

Sake made using only rice and malted rice, resulting in sakes with rich flavor and distinctive personalities

Honjozo-shu

Sake made using rice from which at least 30% of the outer layer has been milled away, malted rice, and Added Alchohol.