QUICK FACTS

POLISH, category & GRADE

RICE POLISH RATE 10% 20 30 40 50 60 70 80 90 100

JUNMAI DAIGINJO JUN. GINJO JUNMAI FUTSU DAIGINJO GINJO HONJOZO FUTSU

GRADE Ultra & Super Premium Premium Low Grade Brewer's alcohol added for artisinal purposes. Rice Polish Saké Categories Rice polish is expressed daiginjo ginjo honjozo futsu as a percentage that is Made with rice Made with rice Saké brewed with Basic "table saké" representative of how polished at least 50% polished between limited distilled with generally the much of the original and often times much 51-60%, brewers alcohol added to most added alcohol grain remains AFTER more, Daiginjo saké add various levels of enhance flavor and/ and does not require milling Thus, the lower has brewers alcohol alcohol to enhance or aroma. With rice premium grade rice the percentage, the added for artisinal flavor and/or aroma. polished to less than nor have a special higher the grade. The purposes. An ultra Ginjo is super 70%, Honjozo is a milling rate. Often longer each grain is premium grade saké. premium level saké premium grade saké. enjoyed hot. milled, the lower the polish rate, ehancing junmai daiginjo junmai ginjo junmai junmai law the saké quality. Pure sake made with Pure sake made with Pure sake, made from Junmai sake can rice polished at least rice polished 51-60% only rice, water, yeast be made with ANY not rice wine! to 50% with nothing with nothing added. and koji. As a Junmai, minimum milling. By Saké is brewed most similarly to beer but added. An ultra A super premium it cannot have law, the milling rate enjoyed like wine. Simply, saké is saké :) premium grade sake. level sake. anything added to it. must be on the label.

JUNMAI INGREDIENTS Traditional four ingredient brewing process. No additional additives. Saké Lifestyle SAKÉ RICE WATER KOJI MOLD YEAST pairings & pouring Sake is best enjoyed with great friends Relatively few rices An obvious ingredient As with beer and Koji mold converts and great foods of the world. In fact, it is are fit for brewing but the kind and wine, diverse strains rice starch into tradition that friends pour for each other. sake. A style is chosen source does impact of yeast have varied fermentable sugar by to best feed the type flavor. Brewers seek impact on aroma, digesting the grain as of koji and yeast. soft, low mineral H2O. flavor and alcohol. it multiplies/grows.

GRI LLED MEATS Pizza SOUPS & NOODLES Popular Styles temperature & storing genshu kimoto koshu nama Premium saké is intended to be served Undiluted, around A process of creating Aged saké, whether Fresh unpasteurized chilled at about 44-47˚F from a wine style 18-20% ABV saké. a yeast starter brew deliberately or by saké Most saké is glass. Not only can you see your saké, but Most sake are diluted by using ages old, accident. Typically pasteurized either also channel the often floral aromas. to 14-15% alcohol traditional methods one of the earthiest once or twice before However, unlike wine, saké does not but Genshu have no of time and labor and strong tasting. A shipping, extending improve with age and should always be added water and are intensive hand rare style that may shelf life but dulling stored cold once opened. The cooler the typically heartier in mixing and aerating appear dark in color varying levels of the saké is stored, the slower it ages and you flavor and body. techniques. with a musty aroma. aroma and flavor. need not worry about oxidization. nama chozo yamahai nigori Sake that has been A style of making the Coursely pressed sake to retain some of the organic, vegan, gluten and sulfite free pasteurized just yeast starter using rice sediment that provides a rich, creamy Our Momokawa USDA certified Organic once before bottling, natural lactic bacteria style depending on degrees of filtration and Junmai and Nigori saké are earth-friendly. preserving both bold but no mixing with pressing. flavor and aroma and poles. Typically has a SAKEONÉ Momokawa Pearl and Organic Nigori are USES THIS YABUTA Vegan & saké is gluten and sulfites free. extending shelf life. wild or gamey flavor. STYLE PRESS

sake meter value (smv) sweet slightly sweet neutral slightly dry dry A measurement of sweet to dry. -5 -4 -3 -2 -1 o +1 +2 +3 +4 +5 Learn more sakeone.com