Types
The words on a sake label — junmai, ginjo, daiginjo — are determined mainly by two axes: polishing ratio (how much of the rice is milled away) and whether distilled alcohol is added. Master these two levers and any label becomes readable.
By processPremium Sake Categories
* “Added alcohol” refers to a small quantity of distilled alcohol used to adjust aroma and finish — strictly regulated by Japanese law.
By flavorThe 4 Flavor Types
Separate from production method, sake can be grouped by aroma and taste direction into four profiles — a compass for choosing how and when to drink.
薫酒（くんしゅ）
Floral and highly aromatic. Daiginjo and ginjo styles. Best served cold, on its own.
爽酒（そうしゅ）
Smooth and refreshing with a clean finish. Serve well chilled.
醇酒（じゅんしゅ）
Full of rice-derived umami and body. Comes alive at room temperature or warm.
熟酒（じゅくしゅ）
Deep amber colour with complex, aged aromas. A sipping sake for after dinner.