The three types of special designation 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.
• Junmai-shu (純米酒), "pure rice sake," made from only rice, water and kōji, with no brewer's alcohol or other additives.
• Ginjō-shu (吟醸酒), made from rice polished to 60% or less of its original weight. Sake made from rice polished to 50% or lower is called daiginjō-shu (大吟醸酒).

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 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, 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 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.