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Information

  • ID: 7816950
  • Uploader: redtails »
  • Date: 2024-10-29 13:51
  • Update: 2026-08-07 20:11
  • Size: 596.1 KB .jpg (480x1452) »
  • Top tagger: redtails (38)
  • Source: i.pximg.net more
  • Rating: General
  • Views: 1
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Media asset #1
Confusion
At an izakaya...
Ginjō, jōzō...
I have no idea what's what. Jōzō: brewing. Ginjō: sake made with rice milled to 60%, with no added alcohol
Daiginjō
Sake made with rice milled to 50% or less
Honjōzō
Sake brewed with no added saccharides and 120 l/ton or less of seed alcohol
There's a ton of Japanese sake types.
This is basically how you tell them apart.
They're divided up by milling percentage.
They're also differentiated by whether they just use rice or have other alcohol mixed in.
I have no idea which to buy...
All you can do is try them and judge based on which ones you like.
No other way about it.
Junmai Ginjō
High-quality ake made with rice milled to 60% or less
Ginjō
Milling Ratio --------- 70% or less --------- 60% or less --------- 50% or less --------- 60% or less, or with special brewing method  Rice/Malted Rice    + Alcohol --------- Honjōzō --------- Ginjō --------- Daiginjō --------- Special Honjōzō Rice/Malted Rice ---------     -------- --------- Junmai Ginjō --------- Junmai DaiGinjō --------- Special Junmai
Not included in this chart: Standard Sake
Danbooru

Artist's commentary

  • Original
  • Translated
  • がんばれ小傘さん 3874

    自分の日頃の行いを小傘さんに投影して描いてみようという日記漫画です。

    精米歩合は数字が小さくなるほど削りまくってお米の粒が小さくなります。
    その分お米がたくさん必要になるので、そりゃ純米大吟醸はお高くなるよなあと思ったりしました。
    まあお高くなる理由はそれだけではなさそうですが。

    お店に行くと全国各地のものすごい種類のお酒があるので、どれ飲んでいいのかわかんなくなりますね。
    同じ銘柄でもいっぱい種類ありますし!(^^;)

    Hang in There, Kogasa-san 3874

    The smaller the milling ratio, the smaller the rice grains are pared down. Since that requires accordingly more rice, I figured that's what makes Junmai Daiginjō so expensive. Well, that's probably not the only reason it's so pricey.

    When I go to a bar, they have an incredible variety of sake from all over the country, so I get get totally lost on which to drink. Even within the same brand, they have so many types! (^^;)

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    Confusion
    At an izakaya...
    Ginjō, jōzō...
    I have no idea what's what. Jōzō: brewing. Ginjō: sake made with rice milled to 60%, with no added alcohol
    Daiginjō
    Sake made with rice milled to 50% or less
    Honjōzō
    Sake brewed with no added saccharides and 120 l/ton or less of seed alcohol
    There's a ton of Japanese sake types.
    This is basically how you tell them apart.
    They're divided up by milling percentage.
    They're also differentiated by whether they just use rice or have other alcohol mixed in.
    I have no idea which to buy...
    All you can do is try them and judge based on which ones you like.
    No other way about it.
    Junmai Ginjō
    High-quality ake made with rice milled to 60% or less
    Ginjō
    Milling Ratio --------- 70% or less --------- 60% or less --------- 50% or less --------- 60% or less, or with special brewing method  Rice/Malted Rice    + Alcohol --------- Honjōzō --------- Ginjō --------- Daiginjō --------- Special Honjōzō Rice/Malted Rice ---------     -------- --------- Junmai Ginjō --------- Junmai DaiGinjō --------- Special Junmai
    Not included in this chart: Standard Sake

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