Sake ยท Production
How sake is made, and sake grades explained
Sake is brewed, not distilled, and its labels are a map of the process.
The steps
- Rice polishing: the outer layers of the grain are milled away. The polishing ratio tells you how much of the grain remains: lower numbers mean more polishing.
- Washing, soaking and steaming: the rice is prepared so it can be converted.
- Koji: some steamed rice is inoculated with koji mould, which makes enzymes that turn rice starch into sugar.
- Starter (shubo or moto): a small, concentrated fermentation of rice, koji, water and yeast builds a healthy yeast population.
- Main mash (moromi): steamed rice, koji and water are added to the starter in stages. Starch conversion and fermentation happen at the same time, which is called multiple parallel fermentation.
- Pressing, filtering and maturing: the liquid is separated from the solids, then often pasteurised and rested.
- Dilution and bottling: water is usually added to bring sake to its final strength.
Reading grades
- Junmai: made with only rice, koji, yeast and water. No brewer's alcohol is added.
- Honjozo: a small amount of distilled alcohol is added, often to lift aroma and lighten the body.
- Ginjo: rice polished so that 60% or less of the grain remains; delicate, fruity and floral aromas. Daiginjo is more polished still, with 50% or less remaining.
- Junmai Ginjo and Junmai Daiginjo: the same polishing levels with no added alcohol.
Other terms worth knowing
- Nigori: cloudy sake with some rice solids left in.
- Nama: not pasteurised.
- Sake meter value (nihonshu-do): a label guide to dryness or sweetness, although acidity and other factors also shape the taste.
Note: this is a general study guide written in our own words, not WSET's syllabus. For what is examined, always check WSET's published specification and your course provider.
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