Specially designated sake is a premium type of Japanese sake (rice wine), which meets the criteria for ingredients and production method, and is classified into three types: ginjo, junmai, and honjozo sake. This study aimed to characterize the aroma compounds of the three types using solvent-assisted stir bar sorptive extraction (SA-SBSE) with gas chromatography–mass spectrometry (GC–MS), which improved polar compound sensitivity compared with conventional SBSE. Multiple analyses by profiling of 27 commercial products, targeting 45 odor-active compounds detected using GC–olfactometry, showed characteristic compounds for each type. Through quantitative analysis, this study observed that junmai sake, with its complex aroma, contains several polar compounds, including vanillin, benzaldehyde, ethyl 2-hydroxy-4-methylvalerate, and 4-methyl-5,6-dihydropyran-2-one, indicating that these various polar compounds play a significant role in sake quality. Furthermore, target profiling for multiple samples using SA-SBES–GC–MS was first shown to be effective for elucidating the aroma characteristic of the beverage.