-
Honjozo Genshu -
Junmai Jitsuraku -
Junmai Yamadanshiki -
Ginjo Zuicho -
Hitohana Ginjyo -
Sawanotsuru -
Umami Sonomama 10.5
| Designation | materials | rice polishing rate | other featyres |
|---|---|---|---|
| Daiginjo sake | rice, koji, brewer's alcohol | up to 50% | ginjo-zukuri method, characteristic flavor color clarity |
| Ginjo sake | rice, koji, brewer's alcohol | up to 60% | ginjo-zukuri method, characteristic flavor color clarity |
| Honjozo sake | rice, koji, brewer's alcohol | up to 70% | good flavor, color clarity |
| Junmai-daiginjo sake | rice, koji | up to 50% | ginjo-zukuri method, characteristic flavor color clarity |
| Junmai-ginjo sake | rice, koji | up to 60% | ginjo-zukuri method, characteristic flavor color clarity |
| Junmai sake | rice, koji | - | good flavor, color clarity |
| Tokubetsu junmai sake | rice, koji | up to 60% or special process | good flavor, high color clarity |
| Tokubetsu honjozo sake | rice, koji, brewer's alcohol | up to 60% or special process | good flavor, high color clarity |
※% of koji rice・・・・・・・15% and over
