| Types & Characteristics |
| Junmai Ginjoshu / Junmai Daiginjoshu |
These types are made with only koji, water, and white
rice milled so that no more than 60% (in the case of
ginjoshu) or 50% (daiginjoshu) of the grain remains.
Both types have a more subdued fragrance than ordinary
Ginjoshu. |
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| Ginjoshu
Daiginjoshu (JAPONICA SAKE) |
Premium sake brewed with white rice milled
so that no more than 60% of the grain remains. Noted
for an exceptional flavor and fragrance. Daiginjoshu
uses rice milled so that no more than 50% of the grain
remains. |
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|
| Special
Junmaishu / Special Honjouzoshu |
Types of junmaishu and Honjouzoshu with
exceptional flavor and fragrance as a result of different
ingredients and production techniques, such as variety
of rice used and proportions of ingredients. |
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| Junmaishu |
Sake that is made with only rice (milled
so that no more than 70% of the grain remains), koji,
and water with no sugar or distilled alcohol added.
Characterized by a strong rice flavor. |
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|
| Honjouzoshu |
The most popular type of sake. In addition
to rice (milled so that no more than 70% of the grain
remains), koji, and water, distilled alcohol is added
during fermentation to achieve a lighter flavor and
a more-prominent fragrance. |
|
|
| Honjouzoshu |
The most popular type of sake. In addition
to rice (milled so that no more than 70% of the grain
remains), koji, and water, distilled alcohol is added
during fermentation to achieve a lighter flavor and
a more-prominent fragrance. |
|
| Other Types of Sake |
| Namazake |
Completely unpasteurized sake. Namazake
has a fresh fragrance and flavor. Carbonated namazake,
a bubbly version, is also available. |
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| Chouki
Jukuseishu |
Aged for 3 years or more in storage
tanks after brewing, this sake is darker and has a heavier
flavor. |
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| Genshu |
Undiluted
sake. Has a higher alcohol content and a sweet, heavy
flavor. |
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