How to Read a Sake Label

## Decoding the Label

A sake label is a treasure map of information — if you know how to read it. Japanese labeling conventions pack grade, ingredients, technical specifications, and production details into a small space. This guide walks through every major element you will encounter.

## Front Label Essentials

### Brand Name (Meigara / 銘柄)

The large characters dominating the front label are the brand name, often written in calligraphic kanji. Famous examples include Dassai (獺祭), Kubota (久保田), and Juyondai (十四代). The brand name is chosen for poetic or auspicious meaning and is the primary identifier.

### Grade Designation (Tokutei Meisho / 特定名称)

The grade — {{glossary:junmai}}, {{glossary:ginjo}}, {{glossary:daiginjo}}, {{glossary:honjozo}}, etc. — appears on premium sake labels. If no grade is listed, the sake is {{glossary:futsu-shu}} (table sake). The grade tells you the minimum polishing ratio and whether alcohol was added.

### Special Attributes

Additional terms indicate special processing:
- Nama (生): Unpasteurized
- Genshu (原酒): Undiluted
- Muroka (無濾過): Unfiltered
- Nigori (にごり): Cloudy
- Koshu (古酒): Aged
- Hiyaoroshi (ひやおろし): Autumn release

## Back Label: Technical Data

### Seimai-buai (精米歩合)

The rice polishing ratio — the percentage of the original grain remaining after polishing. Lower numbers mean more polishing: 40% means 60% of the grain was removed. This is the most important technical specification for understanding the sake's category.

### Rice Variety (Genhyo Genmai / 原料米)

The name of the sake rice used. Premium labels list the specific variety: {{glossary:yamada-nishiki}} (山田錦), {{glossary:gohyakumangoku}} (五百万石), {{glossary:omachi}} (雄町), etc. Some specify the growing region.

### Nihonshu-do / SMV (日本酒度)

The Sake Meter Value indicating dryness (+) or sweetness (-). Higher positive numbers are drier; negative numbers are sweeter. Typical range: -3 to +10.

### San-do (酸度)

Acidity level, typically 1.0-2.0. Higher values indicate more acidic sake with fuller body.

### Alcohol (アルコール度)

Alcohol by volume, typically 14-17%.

### Production Date (Seizou Nen-Getsu / 製造年月)

The month and year of bottling (not brewing). Japanese format: Year-Month (e.g., 2025.03). For freshness-sensitive styles like namazake, more recent dates are preferable.

## English Back Labels

Export sake increasingly includes English back labels with grade translation, tasting notes, suggested serving temperature, and food pairing recommendations. These are invaluable for beginners and provide a reliable bridge until Japanese label literacy develops.