Sake grades & styles

Eight official grades, one big “everything else”, and a handful of label words that change how a sake tastes. Here is what each one means and what it costs in the US.

Japan's National Tax Agency defines eight premium grades, called tokutei meisho-shu (特定名称酒). Two questions decide the grade: how much of each rice grain was polished away, and whether a little distilled alcohol was added. All eight must use inspected rice, and koji rice must be at least 15% of the rice used. Sake that does not meet these rules is futsushu, ordinary sake — which is most of the sake made in Japan.

A higher grade is not automatically a better sake. Heavier polishing tends to give lighter, more fragrant sake; less polishing keeps more rice flavor. Pick by style, not by rank.

Grade

The grades at a glance

Grade	Rice left after polishing	Added alcohol	Typical US price, 720 ml	US bottles
Junmai Daiginjo 純米大吟醸	50% or less	No	$52 median	59
Daiginjo 大吟醸	50% or less	Small amount allowed	$73 median	8
Junmai Ginjo 純米吟醸	60% or less	No	$42 median	54
Ginjo 吟醸	60% or less	Small amount allowed	$38 median	7
Tokubetsu Junmai 特別純米	60% or less, or a special method	No	$36 median	26
Tokubetsu Honjozo 特別本醸造	60% or less, or a special method	Small amount allowed	Not enough bottles	3
Junmai 純米	No minimum	No	$38 median	50
Honjozo 本醸造	70% or less	Small amount allowed	$31 median	8
Futsushu 普通酒	Not set	Allowed	Not enough bottles	—

Prices and bottle counts come from Tippsy's catalog on October 28, 2026.

Styles

Label words that change the taste.

These describe how a sake was made or finished. They can appear on any grade — a nama genshu junmai ginjo is perfectly normal.

生酒

Sake grades & styles

The grades at a glance

Label words that change the taste.

Nama (unpasteurized)

Genshu (undiluted)

Nigori (cloudy)

Muroka (unfiltered)

Kimoto

Yamahai

Koshu (aged)

Sparkling sake

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