By Johnnie Stroud, owner of Saké Nomi

My wife Taiko and I started Saké Nomi, the first saké shop and tasting bar in the US, because we are passionate about bringing high-quality, locally produced, premium Japanese sake to US consumers.

The various grades or classifications of saké are related to the rice-polishing ratio, or seimaibuai (pronounced “say-my-boo-eye”). Saké is graded according to how much the rice used in brewing has been milled or polished. Brewers mill saké rice to remove fats and proteins from the outer portion of the grain. These fats and proteins cause “off” flavors and inhibit fermentation.

The seimaibuai is expressed as the percentage of the original rice grain remaining after milling has been completed. Premium saké uses rice that has been milled to 70% or less of its original size. In general, the more the rice is polished, the lighter and more refined the saké’s flavor profile is.

Around 74% of all saké produced in Japan is futsushu, “ordinary” or “table” sake. This is the type of saké that most people in the US encounter for the first time at their local Japanese restaurant. The rice used in making this saké has a seimaibuai of more than 70%. At Saké Nomi, we specialize in premium saké, which makes up the remaining 26% of saké produced in Japan.

There is a great deal of crossover between the grades and many factors other than rice milling that influence any given saké’s flavor. However, if you are new to sake world, seimaibuai is one simple way to distinguish grades of sake.

*Note: The term junmai denotes that no “brewer’s alcohol” has been added during the brewing process. 88% of all saké produced contains distilled brewer’s alcohol, and saké containing brewer’s alcohol is still considered “premium” grade if its rice has been milled to the levels outlined above.

I’d like to recommend a few premium sake brands. They are all produced by historic local breweries in Japan and available at Sake Nomi.

Urakasumi

Tsukinowa Yoinotsuki

Tsukinowa Yoinotsuk "Midnight Moon" Brewery: Tsukinowa (established 1886)
Region: Iwate
Type/Polish Ratio: Daiginjo
Tasting Notes: Amber tint, with notes of honey in aroma and taste.  An element of depth in the earthy, caramel sweetness. Complex and quiet, soft and melting.  Brewed in my Japanese "hometown" by one of my former English students!

Saké Nomi, the first saké shop and tasting bar in the United States, specializes in premium saké from small local Japanese breweries. It is a place to learn about and explore premium Japanese saké and its brewing culture and traditions, in a convivial, welcoming environment.

76 South Washington Street,
Seattle, Washington 98104
Tel 206-467-SAKÉ