Daiginjō-shu 大吟醸酒 Also known simply as "daiginjō." Super premium sakemade with rice milled down to 50% or less of its originalsize
Futsū-shu 普通酒 "Normal" sake, "regular" sake, "table" sake, i.e. non-premium sake, which makes up about 74% of the market.
Genshu 原酒 Undiluted sake, often higher in alcohol content.
Ginjō-shu 吟醸酒 Also known simply as "ginjō". Premium or perhaps superpremium sake in general. There are four subtypes: ginjō-shu,junmai ginjō-shu, daiginjō-shu, and junmai daiginjō-shu,and collectively they are known as "ginjō-shu," andcomprise about 7% of all sake.
Junmai Ginjō-shu 純米吟醸酒 A grade of premium sake made with rice milled to at least60% of its original size and from rice, water and kōji only.
Junmai-shu 純米酒 Also known simply as "junmai," made with no addedalcohol, only rice, water and Kōji. The seimai-buai must belisted on the label
Muroka 無濾過 Unfiltered, not as in nigori-zake, but as in not charcoalfiltered after brewing.
Namazake 生酒 Unpasteurized sake.
Kimoto 生酛 A method of preparing the yeast starter that involves naturallactic bacteria and mixing with poles; the original method ofpreparing the yeast starter (at least going back severalhundred years).
Kōbo 酵母 Yeast.
Kōji 麹 Rice onto which koji mold (aspergillus oryzae) has beengrown, a key ingredient in sake brewing. Koji providessaccharification and more.