Junmai vs. Sake with Added Brewing Alcohol: What’s the Difference?

When exploring the world of Japanese sake, one of the first big distinctions you’ll encounter is between:

Junmai (純米) sake
and
Sake with added brewing alcohol (醸造アルコール添加酒)

These two categories may look similar on the shelf, but their ingredients, flavors, and brewing philosophies are quite different. Let’s dive into what sets them apart!

What is Junmai Sake?

Junmai means “pure rice.”
This type of sake is made using only:

• Rice

• Water

• Koji mold

That’s it! No additional alcohol is added.

Key Traits:

• Rich and full-bodied flavor

• Strong emphasis on the natural taste of rice

• Great served warm or at room temperature

• Often pairs well with bold or savory dishes

Junmai sake includes subcategories like:

• Junmai – Traditional and earthy

• Junmai Ginjo – Lighter, more aromatic (polished rice to 60% or less)

• Junmai Daiginjo – Elegant and refined (polished to 50% or less)

What is Sake with Added Brewing Alcohol?

This category refers to sake where a small amount of brewing alcohol (醸造アルコール) is added during production.

Brewing alcohol is a neutral, distilled alcohol (often from sugarcane or grains) used to:

• Adjust flavor

• Enhance aroma

• Improve shelf stability

This is not a shortcut or filler — it’s a traditional method that’s been used in Japan for centuries.

Key Traits:

• Lighter, cleaner taste

• Often more fragrant and refined

• Easier to drink chilled

• Great with lighter dishes or seafood

This category includes:

• Honjozo – Everyday, easy-drinking sake

• Ginjo – Fruity and floral

• Daiginjo – Premium, elegant, aromatic

There’s no “better” or “worse” — just different styles for different palates and occasions.

If you like a robust, rice-driven experience, try a Junmai.
If you prefer something light, aromatic, and refreshing, try a sake with added brewing alcohol like Ginjo or Daiginjo.

Both styles showcase the incredible variety and artistry of Japanese sake.

Kanpai! 🍶✨