Discover published sets by community

A type of Ginjo sake with rice milled to at least 50% of its original size, premium quality with complex flavors and aroma.

Sake with a small amount of brewer's alcohol added to smooth out flavor and aroma, must use rice milled to at least 70% of its original size.

Sake made without added alcohol or sugar, must use rice with at least 30% of the outer layer milled away.

Sake made with rice milled to at least 60% of its original size, often fruity and fragrant.

A measurement of sake's dryness or sweetness; positive values are drier, negative values are sweeter.

Sake that has something 'special' about it, such as more highly milled rice or a special brewing process.

An even older method than Yamahai for making sake, involving a labor-intensive pole-ramming process to create the mash; known for rich, complex flavors.

The rice-polishing ratio indicating the percentage of the rice kernel that remains after milling.

Undiluted sake with a higher alcohol content than standard, usually around 18-20%.

Cloudy sake that is coarsely filtered, causing rice solids to remain for a creamy texture and sweeter taste.

Aged sake, which has been matured for several years, leading to a deeper color and richer, often nuttier flavor.

Freshly pressed sake, often vibrant and raw in flavor, and typically enjoyed soon after production.

A traditional sweet, low-alcohol (or non-alcoholic) drink made from fermented rice, used as a sweetener or a beverage.

A traditional method for making sake that skips the process of mixing the starter mash, resulting in a wild, gamey flavor.