TSV
Japanese Sake Classifications - TSV
Special designation sake (Tokutei Meishōshu) refers to high-quality Japanese sake that meets specific standards for ingredients, production methods, and quality, as defined by the National Tax Agency's 'Standards for the Manufacturing Process and Quality Labeling of Sake.' These are divided into two major categories: the Junmai series (Junmai Daiginjo, Junmai Ginjo, Tokubetsu Junmai, Junmai) made without added alcohol, and the Honjozo series (Daiginjo, Ginjo, Tokubetsu Honjozo, Honjozo) which may contain a small amount of brewer's alcohol. The 8 types are classified based on rice polishing ratio and ingredients.
Japanese sake
nihonshu
sake classification
junmai
ginjo
daiginjo
honjozo
National Tax Agency
code slug name description alcoholAdded category polishingRatio
01 junmai-daiginjo Junmai Daiginjo The highest grade of pure rice sake brewed with rice polished to 50% or less using ginjo methods. false junmai 50%以下
02 junmai-ginjo Junmai Ginjo Pure rice sake brewed with rice polished to 60% or less using ginjo methods. false junmai 60%以下
03 tokubetsu-junmai Tokubetsu Junmai Pure rice sake brewed with rice polished to 60% or less or using special methods. false junmai 60%以下または特別製法
04 junmai Junmai Japanese sake brewed using only rice, rice koji, and water. false junmai 規定なし
05 daiginjo Daiginjo The highest grade of sake brewed with rice polished to 50% or less using ginjo methods. true honjozo 50%以下
06 ginjo Ginjo Sake brewed with rice polished to 60% or less using ginjo methods. true honjozo 60%以下
07 tokubetsu-honjozo Tokubetsu Honjozo Honjozo sake brewed with rice polished to 60% or less or using special methods. true honjozo 60%以下または特別製法
08 honjozo Honjozo Sake brewed with rice polished to 70% or less with a small amount of brewer's alcohol added. true honjozo 70%以下