Translation guide
In Japanese, 'high-grade sake' refers to premium rice wine made with special ingredients and methods. The most common term is 吟醸酒 (ginjōshu), but there are specific grades and related expressions.
To refer to high-quality sake in general, often used in menus or descriptions.
A general term for premium sake brewed with rice polished to at least 60%. It has a fruity, fragrant aroma.
This ginjō sake has a fruity aroma.
Literally 'high-grade sake', a broader term that can include any expensive or premium sake, not necessarily ginjō.
He only drinks high-grade sake.
To specify the highest grade of sake, with rice polished to 50% or less.
The top tier of ginjō sake, made with rice polished to at least 50%. It has an even more refined flavor and aroma.
I drink daiginjō sake on special occasions.
To refer to premium sake made without added alcohol, emphasizing purity.
To mention other specific high-grade sake classifications.
A special junmai sake that often indicates higher quality or special brewing methods, though not as strictly defined as ginjō.
This special junmai sake is popular locally.
Honjōzō sake, a grade below ginjō, with rice polished to at least 70% and a small amount of added alcohol. It's lighter and often served warm.
Honjōzō sake is suitable for warming.
The key to high-grade sake is the rice polishing ratio (精米歩合). Ginjō requires at least 60% remaining, daiginjō 50% or less. Junmai means no added alcohol.
Some aged or rare sake may be expensive but not technically ginjō. Use 高級酒 for general high-end sake.
Junmai daiginjō sake is extremely smooth.