Sake has various categories determined by the brewing process such as the ratio of rice polishing, methods and time of brewing, adding or withholding distilled alcohol (adding alcohol will make a Junmai or Honjozo sake).
Rice milled to 70%. Small amount of alcohol added to lighten it. Usually very light and crisp.
e.g. KIKUSAKARI Karakuchi, KIKUSAKARI Tezukuri
Tokubetsu Honjozo-shu, Junmaishu
Tokubetsu means "Special" in Japanese. It means higher polished rate than usual or brewed in special method.
e.g. KIKUSAKARI Tokubetsu Honjo-zo
Same as Honjozo-shu except no outside alcohol is added and the flavor tends to be a touch sweeter and more full-bodied.
e.g. KIKUSAKARI Junmai-shu
Rice is milled down to 60%. Time-honored, traditional methods are usually employed for this level of sake.
e.g. KIKUSAKARI Ginjo-shu
Same as above without outside alcohol. A more full flavored sake than ginjo-shu.
e.g. KIKUSAKARI Junmai Ginjo Nigorizake Haruichirin
Milled from 50% all the way down to 35%. Very fragrant, delicate, complex, and clean. The pinnacle of sake brewing.
e.g. KIKUSAKARI Gekkakow, KIKUSAKARI Kurakagami, KIKUSAKARI Kurahibiki
The junmai version of Daiginjo-shu. Usually rich and earthy.