Types of sake

The grading system of sake is very complicated but there are basically three kinds: ginjo, junmai and hon-johzo. Ginjo is made from rice refined by 60 per cent. The best, dai-ginjo (big ginjo), is made from rice refined by 50 per cent. Junmai is a pure rice sake while non-junmai sake contains some brewing alcohol and sugar. Hon-johzo is made from rice refined by 70 per cent with an added alcohol content. Ginjo is best drunk when cold, while junmai and hon-johzo are drunk cold or warmed.

There is another category called nama-zake (draught sake). Sake is heated twice during its manufacture but nama-zake is filtered rather than heated before bottling. It is particularly good for drinking chilled on hot summer days.