林田酒店

地酒、焼酎、日本酒と九州の酒販売 「林田酒店」

 
お酒は二十歳を過ぎてから。また、飲酒運転は道路交通法第六十五条第一項で禁止されています。

Types of Sake


The three types of special designation sake
  • Honjōzō-shu (本醸造酒), in which a slight amount of brewer's alcohol is added to the sake before pressing, in order to extract extra flavors and aromas from the mash.
  • Junmai-shu (純米酒), "pure rice sake," made from only rice, water and kōji, with no brewer's alcohol or other additives.
  • Ginjō-shu (吟醸酒), made from rice polished to 60% or less of its original weight. Sake made from rice polished to 50% or lower is called daiginjō-shu (大吟醸酒).

The term junmai can be added to ginjō or daiginjō, resulting in junmai ginjō and junmai daiginjō. However, as distilled alcohol is added in small amounts to ginjō and daiginjō to heighten the aroma, not to increase volume, a junmai daiginjō is not necessarily a better product than a daiginjō made with brewer's alcohol.

In addition to "ordinary" sake and the special designations, there are many more types of sake.

日本酒の表示あれこれ


大吟醸酒 Dai Ginjo

 

純米酒 Junmai

Sake that is made up of rice, koji mold, yeast and a portion of disilled alcohol, and the rice is milled 50% with 50% of each grain remianing. It is flavorful and refreshing. highly recommended.   Sake that is made up of rice, koji mold, and water and rice that has been milled 30% with 70% of each grain remaining. This is typical and traditional way to make sake. There are a lot of Junmai fans. 濃厚なタイプ

純米大吟醸酒 Junmai Dai Ginjo

 

吟醸酒 Ginjo

Sake that is made up of rice, koji mold, and yeast and rice milled 50% with 50% of each grain of rice remaining. Chilling Junmai Dai Ginjyo is the best way to taste.   Sake that is made up of rice, koji mold, yest, and a portion of distilled alcohol, and rice is milled 40% with 60% of each grain remaining. Chill Ginjo around 10 centigrade, it becomes more fruity and flavorful

特別本醸造酒 Special Honjozo

 

純米吟醸酒 Jyunmai Ginjyo

Sake that is made up of rice, koji mold, yeast, and a portion of added distilled alcohol, and the rice is milled 40% with 60% of each grain remaining. Depending upon flavor, enjoy chilled sake or hot sake.   Sake that is made up of rice, koji mold, yest,  and is not added alcohol. looking wonderful and smooth finish with fruity flavor. Highly recommended to try.

特別純米酒 Special Jyunmai

 

本醸造酒 Honjozo

Sake that is made up rice, koji mold, and yeast and rice milled 40% with 60% of each grain of rice remaining. Enjoy Special Junmai comparing with other types of Sake.   Sake that is made up of rice, koji mold, yeast, and a portion of added distilled alcohol, and the rice is milled 30% with 70% of each grain remaining. It was developed in 17`s century to pursue more deliscious sake. Honjōzō-shu (本醸造酒), in which a slight amount of brewer's alcohol is added to the sake before pressing, in order to extract extra flavors and aromas from the mash.