SAKE IN GENERAL

Sake has played a central role in Japanese culture for about two thousand years, during which time the knowledge and skill required for sake productions have spread to every region of this country. Today some 1,600 breweries of all sizes are engaged in the production of sake. Together they produce more than 10,000 brands of Japan's national beverage.

The principle ingredients of sake are rice, yeast, and spring water. The finest sake is made from the central part of the rice; the husk and outer layers are discarded.  The process used to achieve this is known as "polishing".  Characteristic of premium sake, rice is polished down 50% - 70%, brewed at a low temperature for a long time, using only regional spring water, and produced with tradition for perfection.  The higher the polishing ratio the more delicate and refined the sake.
The premium sake is best enjoyed chilled or cold.

JUN-MAI-SHU (JUM-MAI)
Jun-mai-shi is sake brewed using only rice, spring water, Koji, and yeast. The name Jun-mai means, "pure rice".  No alcohol or sprits are added to the final product.  Usually Full-bodied and slightly acidic.
Goes will with a wide variety of foods.

GIN-JO-SHU (GIN-JO)
Gin-jo-shu is sake made with rice polished to the extent that the outer 40% - 50% of each grain has been polished away. Gin-jo-shu is layered and complex, lighter, and more fragrant.

DAI-GIN-JO-SHU (DAY-GIN-JO)
Dai-gin-jo-shu is a sub-classification of Gin-jo-shu.  At least the outer 50% - 65% of each grain of rice has been polished into oblivion, and the various brewing processes are handled with even more care and attention. Gai-gin-jo-shu is even lighter and more fragrant than Gin-jo-shu. It represents the top of the sake line.

Others
Hon-Jyo-Zo-Shu: Sake with brewing alcohol added
Nama-Sake: Draft Sake
Gen-Shu: Sake straight out of fermntatation.  Alcohol averages 20%
Ko-Shu:  Aged Sake
Nigori Sake: Roughly filtered Sake
Taru Sake: Cask or barrel Sake


TASTING NOTE

Fragrant:	Is it fruity, flowery, rice, and creamy?
Impact:	Is it quiet or explosive?
Sweet/Dry:	Is it sweet or dry?
Acidity:	Is it sour or not sour?
Body:	Is it light or full?
Earthiness:	It is bitter, dark, tart, heavy?
Tail:	Is it clean, crisp, sharp, vanishing?

Sake is not wine, but sake and wine have many similarities.  To approach Sake and evaluate, it you need to look for different things.  Some sake is full-bodied and explosive, while others are very fragrant and sweet.