What the Heck is Sake?

Sake types:

Junmai : rice that has been milled 30% with 70% of each grain remaining.

Honjozo : a portion of added distilled alcohol, and the rice is milled 30% with 70% of each grain remaining.

Junmai Ginjo : rice milled 40% with 60% of each grain remaining.

Ginjo : a portion of added distilled alcohol, and the rice is milled 40% with 60% of each grain remaining.

Junmai Dai Ginjo : rice milled 50% with 50% of each grain of rice remaining.

Dai Ginjo : a portion of distilled alcohol, and the rice is milled 50% with 50% of each grain remaining.

Nigori: (unfiltered sake).

Taru: Freshly brewed sake in cedar tanks (cedar sake).

Nama: (unpasteurized sake.)

Koshu: (aged sake).

Kijoshu: adding more sake instead of more water to the brew (dessert sake).

Genshu: (undiluted sake).