ARUTEN OR JUNMAI

TO ADD OR NOT TO ADD ALCOHOL?
THAT IS THE QUESTION !

• Aruten Sake: alcohol added
• Junmai Sake: No alcohol added

Aruten VS Junmai: it may sound like a battle between two video game characters, but this fight will not finish with a classic K.O. Sake master brewers (toji) usually specialize in one or the other, depending on the producer’s philosophy. These two methods of production are so important that they provide the basis for the three main elements used for official sake classification:

• Whether alcohol is added or not;
• Rice polishing ratio;
• Adding elements other than koji, water, rice, and yeast.

SAKE CLASSIFICATION

When looking at a bottle of sake, the first information mentioned is whether it is Junmai or not. The next information is about the extent of polishing for the rice. For instance: Ginjo or Daiginjo. An article about this subject is essential. I have always said there are two versions or two points of view to every story. The classic, natural approach (which could be right or wrong) might be to ask why one should add alcohol to sake, since the beverage already creates a high percentage of alcohol; adding more appears unnecessary! But not everything is cut and dried in life or in the world of sake!