There are various kinds of sake.
Daiｇinjo-shu
Daiginjo-shu uses the polished rice of 50% or less of a rice-cleaning rate among quality sake brewed from the finest rice, and means what has a flavor and especially good color and gloss.The aroma and taste are just called work of art of sake.
Ginjo-shu
Ginjo-shu used the polished rice of 60% or less of a rice-cleaning rate, rice malt and water, or these and the alcohol for brewing as materials, and made it examine and manufacture (it is fermentation slowly at low temperature), and the feature is the sake which has characteristic perfume.
Tokubetsujunmai-shu
It is this brewing specially. Pure rice or the thing which can carry out an informative label under the objective matter with which especially this brewing has a flavor and good color and gloss, and consumers can understand the reason to be easily is said specially.
Junmai-shu
Junmai-shu is the sake of only the rice which is built only considering the polished rice, the rice malt, and water of 70% or less of a rice-cleaning rate as materials, and uses neither brewing alcohol, nor sugars, etc.
The taste of the rice currently used is the feature.
Honjozo-shu
Honjozo-shu is the sake built considering the polished rice, the rice malt, brewing alcohol, and water of 70% or less of a rice-cleaning rate as materials.
In traditional structure, it can get deliciously also as warmed sake.
Gen-shu
Usually, after sake adds water to malt and adjusts an alcohol content, it is sold as goods, but it is gen-shu which has a high alcohol content which does not carry out this adjustment.
Son-shu
Repack many into the bottle in the state where the barrel was stuffed, in the alcohol which was stored with wooden barrels and attached the wooden scent.
It is marketed.
Kizake
Common sake is performing inaugural kindling twice before carrying out bottling before storing, and producing commercially.
Kizake does not start kindling in a furnace at all, extracting and exceeding moromi, and fresh flavor is the feature.
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