These are further classified into eight categories, according to the materials and brewing processes used, as shown in the table below.
Many areas of Japan have breweries possessing traditional brewing secrets and know-how.
These areas produce a variety of sake types, from the very rich tasting sakes that has been brewed for centuries down to the light tasting sakes made by modern brewing techniques. In other words, rich tasting sake has been made for many years by traditional breweries using wild yeasts and lactic acid bacteria. Light sake is now brewed using pure lactic acid. All these many types of sakes are responses to the demands of sake drinkers, from beginners to long-term sake lovers. Name Materials used Ratio of polished rice Process, smell, color, etc.