The three types of special designation sake
The term junmai can be added to ginjō or daiginjō, resulting in junmai ginjō and junmai daiginjō. However, as distilled alcohol is added in small amounts to ginjō and daiginjō to heighten the aroma, not to increase volume, a junmai daiginjō is not necessarily a better product than a daiginjō made with brewer's alcohol.
In addition to "ordinary" sake and the special designations, there are many more types of sake.
Sake that is made up of rice, koji mold, yeast and a portion of disilled alcohol, and the rice is milled 50% with 50% of each grain remianing. It is flavorful and refreshing. highly recommended.
Sake that is made up of rice, koji mold, and water and rice that has been milled 30% with 70% of each grain remaining. This is typical and traditional way to make sake. There are a lot of Junmai fans. 濃厚なタイプ
Sake that is made up of rice, koji mold, and yeast and rice milled 50% with 50% of each grain of rice remaining. Chilling Junmai Dai Ginjyo is the best way to taste.
Sake that is made up of rice, koji mold, yest, and a portion of distilled alcohol, and rice is milled 40% with 60% of each grain remaining. Chill Ginjo around 10 centigrade, it becomes more fruity and flavorful
Sake that is made up of rice, koji mold, yeast, and a portion of added distilled alcohol, and the rice is milled 40% with 60% of each grain remaining. Depending upon flavor, enjoy chilled sake or hot sake.
Sake that is made up of rice, koji mold, yest, and is not added alcohol. looking wonderful and smooth finish with fruity flavor. Highly recommended to try.
Sake that is made up rice, koji mold, and yeast and rice milled 40% with 60% of each grain of rice remaining. Enjoy Special Junmai comparing with other types of Sake.
Sake that is made up of rice, koji mold, yeast, and a portion of added distilled alcohol, and the rice is milled 30% with 70% of each grain remaining. It was developed in 17`s century to pursue more deliscious sake. Honjōzō-shu (本醸造酒), in which a slight amount of brewer's alcohol is added to the sake before pressing, in order to extract extra flavors and aromas from the mash.