Kinds of sake
The first way of differentiating between various types of sake is between quality sake (Tokutei Meishoshu) and bulk sake. Only a quarter of all sake satisfies enough of the strict requirements to allow it to be called quality sake. One important aspect for determining the quality of sake is to what extent the rice has been polished; the quality of the eventual sake increases as more of the rice grains have been polished away. Plus the quantity of added alcohol is also of importance. You should never add more alcohol to the sake than 10% of the weight of the rice used. If alcohol is added to quality sake, then this won't be done to increase the quantity of sake, but to acquire a more refined taste.
Quality sake can be divided into two styles: sake which alcohol has been added to and sake with alcohol which has purely been created through fermentation. Four different qualities can be differentiated between within each of these two styles. Arranged by increasing quality, these are: Junmai, Tokubetsu Junmai, Junmai Ginjo and Junmai Daiginjo. Junmai means 'pure rice sake'. If alcohol has been added to the sake, then the four qualities are called: Honjozo, Tokubetsu Honjozo, Ginjo and Daiginjo. At least 40% and 50% of the rice grains have been polished away with the respective highest two qualities.
Bulk sake does not satisfy the requirements needed to be able to call it quality sake. Too much alcohol is added; and here it does happen to increase the quantities. There are two different classes of bulk sake, which takes up around three quarters of the total market: Futsushu (general sake, also referred to as basic sake) and Sanzoshu (known as triple sake in the Western world). Futsushu is comparable to what is referred to as 'table wine' in the wine world. A great deal of this sake is cheap and not particularly refined, but there is plenty of sake in this group which can be perfectly enjoyable. The Sanzoshu sake has a quantity of alcohol and water added at the end of the brewing process, which increases the quantity by threefold. This sake is drunk hot.
The label of a bottle of sake will always state if the sake is one of the best two qualities: the Ginjo or Daiginjo. Other information included is how the sake was brewed and processed and what type of occasions the sake is suitable for.
