Korean sake

Korean Sake

　　Korean Sake

　　　　Korean sake can generally be divided into two main categories: "Junmai" (pure rice) and "Honjozo" (premium brew). Both types have an alcohol content ranging between 15% to 17%. "Honjozo" has additional alcohol added during the brewing process, while the alcohol in "Junmai" is produced solely through fermentation, giving it an exceptionally fragrant taste. Furthermore, grades are determined by the degree to which the rice grains are polished. The basic "Junmai" and "Honjozo" use rice polished down to 70% of its original size (with 30% milled away). A higher grade, called "Ginjo," uses rice polished to 60%, while the top-tier "Daiginjo" uses rice polished to about 50%. Moreover, Daiginjo sake is brewed only in winter, using higher quality rice and purer water, with a longer fermentation period. This results in a naturally fragrant taste that is exceptionally smooth and delicious upon drinking.

　　Masumi Honjozo Nama sake has a very dry yet clean taste, best served chilled between 7–12°C. Kaika Ginjo Nama is milder and easier to drink, with a more delicate flavor. Yokoyuki Ginjo Nama and Chiyosyu Junmai Ginjo offer fresh and light fruity notes, making them especially refreshing when paired with grilled seafood. Ippon Junmai Nama, Kamotsuru Junmai Ginjo, and Nanasho Ginjo belong to the rich and full-bodied category, with “Ippon” being particularly aromatic, almost intoxicating before you even take a sip.

　　Currently, the best Korean sake is the Ssanghwang Mushroom Fermented Sake from the “Millennium Promise” series, which has a very pure taste. It is also a high-quality sake that won’t cause headaches or intense drunkenness after drinking.

　　Among Korean soju, Chamisul by Jinro is the most famous, along with brands like Hite and Cheongha. As for Korean sake, the top brands are “Millennium Promise” Ssanghwang Mushroom Fermented Sake and Baekseju.