TYPE OF SAKE : In proper sake rice (which is different from normal table rice), starches - which is what eventually ferments - are concentrated  in the center of the grains of rice. Surrounding this, closer to the surface of the rice grains, are found fats and proteins and things that adversely affect fermentation and in general lead to off-flavors, strange and generally unwanted components to the profile.By milling the rice further and further, more and more of these unwanted fats, protiens, and nasties can be ground away before fermentation begins. This leads to cleaner, more elegant and more refined sake. It also allows more lively aromatics to come about.So, in general, the more you polish the rice, the higher the grade of sake. I emphasize in general because there are exceptions based on style, personal preference, and a plethora of other factors. It is possible to take this rice milling thing too far, and grind away all distinction and uniqueness as well.In general, the more the rice used in brewing is milled before being used, the higher the grade of sake.In fact, this is the clearest definition of the ascending grades of sake. In short:
Junmai-shu and Honjozo-shu are made with rice that has been "polished" (as the industry puts it), or milled, to remove at least the outer 30% of the original size of the grains. This means that each grain of rice is only 70% or less of its original size.
Junmai Ginjo-shu and Ginjo-shu are made with rice that has been "polished" (as the industry puts it), or milled, to remove at least the outer 40% of the original size of the grains. This means that each grain of rice is only 60% or less of its original size.
Junmai Daiginjo-shu and Daiginjo-shu are made with rice that has been "polished" (as the industry puts it), or milled, to remove at least the outer 50% of the original size of the grains. This means that each grain of rice is only 50% or less of its original size.
Please enjoy our selected Japanese local Sake at KAIDO restaurant.