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How to read the label

label

Here is the information you'll find on a label.

Front Label

(a)Alcohol content

The number of milliliters of alcohol per 100ml of sake.

(b)Ingredients

In addition to rice and rice koji, brewer's alcohol is generally used to bring out aromas in the sake.

(c)Rice Polishing Ratio

(d)Product name

This is expressed as nihonshu or seishu in Japanese

(e)Date of Manufacture

This shows when the sake was bottled in the container. There is no consume-by date, because the quality of properly stored sake does not change for a few years.

(f)Specially Designation

For sake with designated naming, the classification will be listed.

(g)Rice varietal

The rice varietal name and usage ratio is listed.

(h)Sake name

The unique brand name of the sake.

(i)Manufacturer's name and address

Back label

(a)Rice varietal

The rice varietal used is also listed on the back label.

(b)Yeast

The name of the yeast used for this sake is listed.

(c)Acidity

An index showing the amount of total acidity in the sake. When the acidity level is high, the sake will tend to be rich and tart, and when it is low, it will tend to be light and sweet.

(d)Sweetness/ Dryness

The sake is classified into one of several categories, indicating the tendency of its flavor: sweet, medium sweet, medium dry, or dry.

(e)Rice Polishing Ratio

The rice polishing ratio is listed for sakes with specially designated sake classifications.

(f)Sake Meter Value

An index showing the specific 'gravity' of the sake. The standard is 0, and if the value is a high positive number (+), the sake will tend to be dry, If it is a low negative number (-), it will tend to be sweet.

(g)Amino Acid content

An index of the amino acids in the sake. Higher numbers tend to indicate sakes with more umami.

(h)Recommended Drinking Styles

Indicates the estimated temperatures to bring out the best of that sake's flavor.

Category

Ingredients and manufacturing methods

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Type of Sake

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Pairing and temperature

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Etiquette

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How to read the label

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Glossary

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