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Text Box: Sake is also referred to in English as rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in fruit, sake is made through a brewing process more similar to that of beer. To make beer or sake, the sugar needed to produce alcohol must first be converted from starch. But the brewing process for sake differs from beer brewing as well, notably in that for beer, the conversion of starch to sugar and sugar to alcohol occurs in two discrete steps, but with sake they occur simultaneously.

Junmai Dai Ginjo / Dai Ginjo

Brewed with very highly polished rice (to at least 50%) and even more precise and labor intensive methods. The pinnacle of the brewers' art. Generally light, complex and fragrant.

Junmai Ginjo / Ginjo

Brewed with labor-intensive steps, eschewing machinery for traditional tools and methods, using highly polished rice (at least 60%) and fermented at colder temperatures for longer periods of time. Light, fruity, refined

Text Box: Made with only rice, water and koji mold. The rice used must be polished to at least 70%. Often a full and solid flavor profile, clean and well structured.

Junmai

Text Box: Made with rice, water, koji and a very small amount of pure distilled alcohol ("brewers' alcohol") to help extract flavor and aroma. Light, mildly fragrant, easy to drink.

Honjozo

Nigori, others