Vintages New Release Collection – August 30, 2025

SAKE STYLES

Sake’s quality tiers are determined by the rice-polishing ratio. The lower the number, the more premium the sake.

Junmai – Honjozo

70% or less remaining

60% or less remaining

Ginjo

50% or less remaining

Daiginjo

JUNMAI sakes have a rice-polishing ratio of 70%, meaning 30% of the rice has been milled away. “Junmai” also indicates that no alcohol has been added. HONJOZO are polished to 70% or less but are a step up in quality from Junmai as they’re more fragrant and elegant; a refinement achieved via the addition of small amounts of alcohol. GINJO are polished to 60% or less. These are aromatic, complex, premium sakes. DAIGINJO are ultra-premium sakes with a polishing ratio of 50%. Alcohol is added to enhance the aromatic qualities. SPARKLING SAKE is produced by adding CO 2 to fully fermented sake or, like Champagne, an in-bottle second fermentation can be triggered. A third method, kassei nigori , sees the juice bottled with live yeast and the primary fermentation taking place in the bottle. Sparkling sake is refreshing, food- friendly, and typically lower in alcohol than traditional sake.

24 VINTAGES