How to Read a Sake Label

## The Anatomy of a Sake Label

Japanese sake labels contain a wealth of information, but navigating them requires understanding a few key terms. Once you learn to read the label, you can make informed purchasing decisions anywhere in the world.

## Grade Designation (Tokutei Meisho)

The most prominent information is the {{glossary:tokutei-meisho-shu}} grade: {{glossary:junmai-daiginjo}}, {{glossary:daiginjo}}, {{glossary:junmai-ginjo}}, {{glossary:ginjo}}, {{glossary:tokubetsu}} junmai, tokubetsu honjozo, junmai, or {{glossary:honjozo}}. If no grade appears, the sake is {{glossary:futsu-shu}}.

## Rice Polishing Ratio (Seimai-buai)

The {{glossary:seimai-buai}} is usually printed as a percentage, such as 50% or 60%. Remember: lower numbers mean more polishing. A 40% seimai-buai means 60% of the grain was removed — an extremely labor-intensive and expensive process.

## Rice Variety (Genpei-mai)

Premium labels often name the {{glossary:sakamai}} variety: {{glossary:yamada-nishiki}}, {{glossary:gohyakumangoku}}, {{glossary:omachi}}, {{glossary:miyama-nishiki}}, or others. Knowing the rice gives you a flavor preview — Yamada Nishiki tends toward elegance, Omachi toward richness.

## SMV and Acidity

The {{glossary:sake-meter-value}} (nihonshu-do) and {{glossary:san-do}} (acidity) numbers appear on many labels. Together they indicate the taste balance: a high SMV with moderate acidity suggests a dry, clean style; a low SMV with low acidity suggests sweetness.

## Brewery and Prefecture

The brewery name ({{glossary:kura}}) and location tell you about regional style. Niigata suggests clean and dry; Nada suggests bold and structured; Fushimi suggests soft and smooth. As you explore, you will develop prefectural preferences.

## Production Date and Storage

Sake labels include a bottling date. Most sake is best consumed within a year, though some styles improve with age. Look for storage recommendations — {{glossary:namazake}} always requires refrigeration.