TYPES OF SAKE

Junmai
The name means "pure rice". Junmai is sake composed of only rice, water, koji and sake yeast. No other ingredients or additives, such as alcohol or sugar, are added. The rice that has been polished to 70% or less of its original size is used to brew. The sake character tends to have a full-bodied and slightly acidic.

Ginjo
Ginjo is a special type of Junmai or Honjozo, and considered the highest achievement of the brewer's art. All the rice employed in brewing Ginjo must be polished to at least 60% of its original size. Dai-Ginjo is brewed with the rice polished to at least 50%. In many Ginjo brewers use special yeasts in making Moto, and ferment the final mash very slowly at low temperature. This extra effort produce a sake that is lighter, clean taste and tangy flavor and an aroma.

Nama
Nama means "Draft sake". In this sake, fresh sake is microfiltered instead of other sake is pasteurized twice, once before aging and once in the process of bottling. Nama is fruity and fresh taste with pleasant aroma.

Nigori
Nigori -"Cloudy"- sake is unfilterd or roughly filterd so that some Moromi in the fermenting tank make it into the bottle. This sake is a milky white appearance.
Nigori is bold and sweet taste.