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Sake Styles
While classification can be useful in determining the quality of a sake (particularly within a brewery’s
lineup), it does not provide too much information about the overall profile of the sake. e only things
indicated by classification are milling percentage and whether or not alcohol was added. While both
are extremely important, there are many other factors which influence what kind of a product is in the
bottle.e variety of rice, type of yeast, water and region can all provide clues as to how the sake will
taste. Unfortunately, many of these details are often not included on the bottle.ere is, however, one
detail that is almost always written on the label, and it is usually even in the name of the sake: style.
Much like with beer, where one is concerned primarily with whether it is a stout, pilsner, lager,etc., the
style of a sake is determined by changes to the standard production process.erefore, a sake with no
style indicated (i.e. a “regular” Junmai), employs all the usual production methods. If, however, that
same sake was aged for 5 years instead of being released right away, it would become a Junmai Koshu,
with Koshu being the style of the sake that indicates an abnormally long aging period. Styles can apply
to any of the different classifications, and provide a wealth of information about the likely profile and
ideal pairing of the sake. It should also be noted, however, that as opposed to classification, style has
no legal implications or requirements. It is merely an attempt by the brewer to provide an indication
to consumers about what the sake might taste like, and how it was made.
Craft + Estate Sake Portfolio 11