Sake Basics: Understanding Sake Grades

If you’re new to Japanese sake, one of the most common questions we hear is “what do sake grades actually mean?”
Words like Junmai, Ginjo, or Daiginjo can sound technical at first, but once you understand the basics, choosing sake becomes much easier and more enjoyable.

This guide explains sake grades in a simple, beginner-friendly way.

What Are Sake Grades?

Sake grades are mainly determined by how much the rice is polished before brewing and whether or not brewers alcohol is added during the process. It’s important to know that sake grades are not a ranking of quality. A higher grade, (or higher polishing ratio),  does not automatically mean a better sake. Instead, each grade represents a different style, flavour profile, and brewing approach.

Rice Polishing Ratio Explained

The rice polishing ratio, which you can almost always find on the back label, tells you how much of the rice grain remains after milling. A lower number means more of the outer layer has been polished away. Generally, heavily polished rice produces lighter, cleaner, and more aromatic sake, while less polished rice results in richer, more savoury flavours with a stronger rice character.

Junmai and Honjozo

Junmai sake is made using only rice, water, yeast, and koji, with no added alcohol. It typically has a fuller body, noticeable umami, and pairs very well with food. Many people enjoy Junmai with meals because of its depth and savoury character. A typical polishing ratio for a standard Junmai sake is around 70%, however, some may go up to 80-90%, and others a little under 70%.

Honjozo sake includes a small amount of added brewers alcohol. This traditional method is used to enhance aroma and create a smoother, lighter texture. Honjozo is often clean, crisp and easy to drink, making it a good everyday option.

Both Junmai and Honjozo styles often lend themselves well to serving at different temperatures, including warm.

Ginjo and Junmai Ginjo

Ginjo sake is brewed with rice polished to 60 percent or less - (this is a legal requirement to be able to use the word ‘Ginjo’). It is known for its fruity and floral aromas, often resemblant of  apple, pear, or melon. These sakes are usually enjoyed chilled and are often popular with wine lovers new to sake.

Junmai Ginjo combines the aromatic qualities of Ginjo with the depth of Junmai. It is smooth, well-balanced, and one of the most approachable styles for beginners. Many people find Junmai Ginjo to be a great all-rounder, suitable both on its own and with food.

Daiginjo and Junmai Daiginjo

Daiginjo sake uses rice polished to 50 percent or less - (this is a legal requirement to be able to use the word ‘Daiginjo’), resulting in a delicate and refined style. These sakes are often elegant and expressive, with complex aromas and a silky mouthfeel.

Junmai Daiginjo follows the same high polishing standards but is made without added alcohol. It offers purity, complexity, and a refined drinking experience, and is often chosen for special occasions.

Common Misunderstandings About Sake Grades

One of the biggest misconceptions is that higher-grade sake, i.e: Daiginjo,  is always better. In reality, some lower-grade, or less polished styles often pair better with food or suit casual drinking more than a higher grade sake. Added alcohol is also often misunderstood, but it is a traditional technique and not a sign of lower quality. Ultimately, personal taste and occasion matter more than the grade itself.

Which Sake Grade Should Beginners Try?

For those just starting out, Junmai Ginjo is often the easiest place to begin because it offers balance, aroma, and depth without being overwhelming. Ginjo is a good choice if you enjoy fruity white wines, while Junmai suits those who prefer richer, savoury flavours.

Honjozo

Junmai

Ginjo/Junmai Ginjo

Daiginjo/Junmai Daiginjo