Junmai sake and non-junmai sake are two different types of sake that vary in their production process and ingredients. The main difference between the two lies in the addition of alcohol.
Junmai sake, which translates to “pure rice sake,” is made using only four ingredients: rice, water, yeast, and koji mold. The rice used in junmai sake is typically milled to remove the outer layers, leaving behind the starchy core. This milling process determines the classification and quality of the sake. Junmai sake is made with rice that has been milled to at least 70% removal, meaning that only 70% of the grain remains after milling.
The production of junmai sake starts with the steaming of the rice, which is then mixed with koji mold. Koji mold breaks down the carbohydrates in the rice into sugar through the process of saccharification. Yeast is then added to the mixture, which ferments the sugars into alcohol. This fermentation process occurs simultaneously with the saccharification process, resulting in a smoother and more complex flavor profile.
On the other hand, non-junmai sake, also known as “regular” or “added alcohol” sake, includes an additional ingredient – alcohol. In the production of non-junmai sake, a small amount of distilled alcohol is added to the fermentation process. This addition of alcohol is intended to extract more flavors and aromas from the rice, as well as to create a lighter and drier style of sake.
The addition of alcohol in non-junmai sake affects its flavor and overall profile. The presence of alcohol can enhance the aroma, add a lighter body, and create a crisper and cleaner taste. It can also contribute to a more refined and delicate texture. Non-junmai sake tends to have a higher alcohol content compared to junmai sake, usually ranging from 15-20% alcohol by volume.
It is important to note that the addition of alcohol in non-junmai sake does not necessarily imply a lower quality. Both junmai and non-junmai sake can be crafted with excellent craftsmanship and produce outstanding flavors. The choice between the two styles ultimately comes down to personal preference and the desired characteristics in the sake.
To summarize the differences between junmai and non-junmai sake:
Junmai Sake:
– Made with only four ingredients: rice, water, yeast, and koji mold.
– Rice is milled to at least 70% removal.
– No additional alcohol is added.
– Typically has a fuller body, richer flavor, and more pronounced umami notes.
– Alcohol content is usually lower, ranging from 14-16% alcohol by volume.
Non-Junmai Sake:
– Made with the same four ingredients, but with the addition of alcohol.
– Rice may be milled to a lower degree, allowing for different flavor profiles.
– Alcohol helps extract more flavors and aromas from the rice.
– Tends to have a lighter body, crisper taste, and higher alcohol content (15-20% ABV).
In the end, the choice between junmai and non-junmai sake depends on individual preferences and the desired flavor profile. Both styles offer a wide range of options and can be enjoyed in various occasions and pairings.