BEST: Junmai Dai-Ginjyo
Typically denotes highly refined sake where at least 50% of the original rice grain is milled. Junmai Dai-Ginjyo is the highest grade of sake.
GOOD: Junmai Ginjyo
Denotes that no more than 60% of the original rice grain is used.
GOOD: Tokubetsu Junmai
Literally translates to “Special Junmai” and technically qualifies as Junmai Ginjyo. Denotes the implementation of some distinct method or ingredient in the production process.
Junmai-shu means “Pure Sake,” made only from rice, water and koji. Only the alcohol resulting from fermentation is present. In contrast, Honjozo indicates the addition of pure distilled alcohol to the rice, water and koji.