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. All other sakes are called futsu-shu , generic sake. For making sake in this category, ordinary table rice, which is a staple part of most everyone's diet in Japan, is used.
Some breweries use rice specially suited for sake brewing.
From the progress of rice polishing technique, rice powder, a by-product of polishing rice for specially designated sakes, may also be used. Also, such large breweries may use a lower ratio of fine natural water and a higher ratio of city water, because of the difficulty of obtaining such fine, pure water, thanks to progress in water processing technology. After the World War II, addition of alcohol to sake was employed to increase the percentage of alcohol during hard times when the rice was only available as a foodstuff. Now, however, people demand true sake, such volume increased sake has been gradually decreased. Of course, low-priced sake packed in paper cartons may still have much added alcohol.