The 4 main types of sake are Ginjo, Daiginjo, Honjozo and Junmai. Ginjo: Fragrant sake with a rice polishing ratio* of at least 40%.
Daiginjo: Fragrant sake with a rice polishing ratio of at least 50%.
Honjozo: Light-tasting sake with a rice polishing ratio of at least 70%. A little alcohol is added to enhance the flavour of the sake.
Junmai: Rich-tasting sake with a rice polishing ratio of at least 70%. No alcohol is added to the sake. *This refers to the ratio of rice that’s left after the husk has been polished.