1) Junmai:pure rice sake
Most sake is made with additions of brewer's
alcohol to the fermenting mash before pressing.
Pure rice sake is made only with steamed rice,
koji rice (sometimes called "malted rice" )
Sake with a limited addition of brewer's alcohol.
The addition is made before the sake is pressed.
Usually held to be the highest grade of sake,
It is "special brew" sake, and it must be made
from high quality white rice milled to 60% or less
than its original kernel size.
(Junmai and Honjozo sake is made from polished to 70% or less)
"Great Daiginjo" - dai ginjo -
Must be made from rice polished to a luxurios
50% or less lf original grain size. There are pure
rice - Junmaiginjo , Junmaidaiginjo
- and alcohol-added ginjos.
4) Genshu : Undiluted sake
Sake has the highest percentage of
alcohol of any fermented ( as opposed to distilled)
beverage in the world. It may have more than
20%. However, most is diluted before sale.
Between 15 and 16% is standard, but ginjo sake
often comes in the 16/17% range.
Yamahai is sake for which the yeast starter has
been made by laborious, old-fashioned
techniques. Its production is demanding and
time-consuming, and yamahai sake is
6) Nama "live" : unpasteurised sake
Most sake is heat-treated. By heating sake to
60℃, brewers can stop the action of remaining
yeast and enzymes which may cause the sake
to spoil during storage. Recently, sake in its
original state has become more widely available.