Sake can be divided into the following groups
according to the type of brewing process.
The name means "pure rice". Junmai is sake composed of only
rice, water, koji and sake yeast. No other ingredients or additives,
such as alcohol or sugar, are added. The rice that has been polished
to 70% or less of its original size is used to brew. The sake character
tends to have a full-bodied and slightly acidic.
In this sake, not more than 120 liters or raw alcohol per each metric
ton of white rice and no glucose have been added during brewing process.Added
alcohol cannnot exceed 25% of the total alcohol in the finished product.
In the U.S. it is not legal to make Honjozo or to add alcohol to sake.
Imported Honjozo is categorized into distilled spirits.
The sake character tends to lighter than Junmai.
Ginjo is a special type of Junmai or Honjozo, and considered the highest
achievement of the brewer's art. All the rice employed in brewing
Ginjo must be polished to at least 60% of its original size. Dai-Ginjo
is brewed with the rice polished to at least 50%. In many Ginjo brewers
use special yeasts in making Moto, and ferment the final mash very
slowly at low temperature. This extra effort produce a sake that is
lighter, clean taste and tangy flavor and an aroma.
Nama means "Draft sake". In this sake, fresh sake is microfiltered
instead of other sake is pasteurized twice, once before aging and
once in the process of bottling. Nama is fruity and fresh taste with
Nigori -"Cloudy"- sake is unfilterd or roughly filterd so
that some Moromi in the fermenting tank make it into the bottle. This
sake is a milky white appearance.
Nigori is bold and sweet taste.
Genshu is undiluted sake. After filtration, sake has an alcohol content
of around 19%. Most of sake on the market have been diluted with water
until their alcohol contents falls to between 12 and 16%. Genshu is
full-bodied and rich taste.