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

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

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

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.

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

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.

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

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

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

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

Unpasteurized sake, which should be kept refrigerated and consumed fresh to enjoy its full, lively flavor.

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

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

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