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.
high-grade sake (general)
Most common term for premium sake.
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.
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.
Honjōzō sake is suitable for warming.