Sake is graded by the polishing rate off the original rice kernel ingredient, called the “SEIMAIBUAI” (rice polish ratio). Since polishing is an excruciatingly slow and an intricate art, the super premium Dai Ginjyo Sake is scarce and highly valued.
Here are the grades and their characteristics:
Dai Ginjyo – Super premium, Seimaibuai 50%+, pure and refined, clean fragrance
Ginjyo – Premium, Seimaibuai 60%, smooth, floral and fragrant aroma
Tokubetsu Junmai– Special, Seimaibuai 60% , flavour varies naturally pure brewed
Junmai – 70% Seimaibuai pronounced character naturally pure brewed
* a higher polish rids the ‘impurities’, which reduces the chance for hangovers
There are four basic flavor characteristics of Sake:
* Fragrant – Abundant floral fragrance, low acidity, fruity, young, refreshing flavor. Compliments unadorned, lightly seasoned foods: fresh seafood, smoked salmon, sushi, steamed vegetables, tofu.
* Light – Light and clean aroma, moderate acidity, brisk flavor with generally dry aftertaste or none at all. Pairs with lightly prepared dishes: fresh seafood, sushi, broiled fish, chicken, tempura, light pasta, sandwiches.
* Rich – Rounded bouquet, with a more rich and robust flavor. Best suits richer and creamier dishes: teriyaki seasoned foods, steaks, pate, caviar.
* Aged – Mellow aroma with a unique spice-nutty taste reminiscent to sherry. Golden hue from long aging period of 3-7 years. Suits hearty, stronger dishes, BBQ, deep fried dishes, meat sauces, spicy seasonings.
[tags]sake, wine, beverages[/tags]