Do we need this Classification?

One of the most frustrating topics that I need to cover or people ask me during the tasting is the Sake Classification such as Daiginjo, Ginjo or Junmai. When it comes to Tokubetsu Junmai, it gets worse and make people confuse more.

This classification is translated in English like Daiginjo=Super or Ultra premium sake and Junmai is premium. From this English translation people think Daiginjo is a better quality sake than Junmai. This is totally misleading and more over this classification is irrelevant to how the sake taste.

There are many breweries that classify their sake to Ginjo even they are milled down to 50% or less. Also, this classification is based in Japan and governed by National Tax Agency in Japan. So technically doesn’t apply to the US market. Besides the milling %, Tax Agency in Japan also specify the rice quality (3 San toumai or better quality rice) in order to be qualified in this classification which we don’t have this system in the US. If you are interested in learning more about this click here (only in Japanese).

Personally I think we should just use like numbers to indicate this. If it’s from Japan indicate JP(Japan) P(premium) and Seimaibuai. Like JPP50 instead of calling this Super or Ultra Premium. And if it’s made in California, put CA P (premium): 50. So people will know once this becomes a standard in the US. I am afraid that some day some company might make Daiginjo by milling long grain rice down to 50% and called it Daiginjo or Ultra Premium sake.

Even in Japan, this classification has mislead a lot of people, like “Oh I only like Daiginjo because it’s the best quality” or people say “ How come this Junmai is more expensive than this Ginjo?”