This is fundamentally speaking an extension of daiginjo. Although there is a range of styles of daiginjo, and not all look like the chart below, here is a somewhat typical example. Sake that is unfiltered. The legal name for sake, differentiating it from other alcoholic beverages. It is often used in Japanese-style cakes, for livestock feed, and can also be fermented and distilled elsewhere in a separate process.
Nothing is wasted.
There are junmai purists, but there are those who feel adding alcohol is the correct way to brew, as is indicated in old brewing texts. Click here to learn about even more types of sake.