Sake Members Club

Shop by Polishing Grade

In general, the more the rice used in brewing is milled before being used, the higher the grade of sake. In fact, this is the clearest definition of the ascending grades of sake.

Junmai and Honjozo

These are made with rice that has been “polished” (as the industry puts it), or milled, to remove at least the outer 30% of the original size of the grains. This means that each grain of rice is only 70% or less of its original size.

Junmai Ginjo and Ginjo

These are made with rice that has been “polished” (as the industry puts it), or milled, to remove at least the outer 40% of the original size of the grains. This means that each grain of rice is only 60% or less of its original size.

Junmai Daiginjo and Daiginjo

These are made with rice that has been “polished” (as the industry puts it), or milled, to remove at least the outer 50% of the original size of the grains. This means that each grain of rice is only 50% or less of its original size.