The percent rice after the outer part is ground away.
"Pure rice" No added flavors or distiller's alcohol. Min 70% polishing rate.
A small amount of distiller's alcohol added to round profile. Min 70% polishing rate.
Min 60% polishing rate. Typically floral and wine complex.
Min 50% Polishing rate. Very complex and fragrant.
Undiluted sake. Typically higher in alcohol content.
Sake that has been aged in cedar casks.
Unpasteurized sake. Fresher and livelier taste.
"Special" Refers to rice, polishing rate, or production.
Traditional method of sake production. Labor intensive yielding interesting flavour profiles.
Ozeki, Karatamba "Dry Wave" (300mL)
Honjozo, dry, crisp, light, vanilla, smooth
Ozeki, Taruzake "Cask Sake" (300mL)
Honjozo Taru, light, cedar aged, fragrant
Kamoizumi, Autumn Elixir (500mL)
Junmai Daiginjo, persimmon, shiitake, balanced
Jizake, Ryo "Cool Evening" (180 mL)
Junmai Finjo, light caramel, mineral, bright
Fudo Myoo (375 mL)
Junmai Ginjo, smooth, exotic fruit, crisp
Ozeki, Platinum (300mL)
Junmai Daiginjo, light, refreshing, floral, fruity
Jizake, Ohtouka "Cherry Blossom" (300mL)
Namazake, smooth, rose, velvety
Hoyo, Fair Maiden (500mL)
Daiginjo, Specialty rice, airily light, smooth, gentle
Kamoizumi, Summer Snow (500mL)
Nigori Ginjo Nama, voluptuous, semi-sweet, robust, melon
Ozeki, Nigori (375mL)
Junmai Nigori, rich, creamy, tropical fruit
Ozeki, Hana Awaka "Sparkling Flower" (280mL)
Sparkling Sake, low alcohol and acidity, fruity, sweet
Kamoizumi, Happy Bride (500mL)
Specialty, light, low alcohol, Riesling like
Ozeki, Yamadanishiki "The Imperial"
Tokubetsu Junmai, clean, refreshing, dry (warm/cold)
G Sake, Genshu Sake Joy
Junmai Ginjo Genshu, bold, rich, undiluted flavour
Masumi, Okuden Kantsukuri "Mirror of Truth"
Junmai, smooth, subtle organic, natural sweetness (warm/cold)
Junmai Ginjo Nigori Genshu, creamy, rich, tropical flavours
Ozeki, Komo Taru "Cask Sake"
Junmai, semi-dry, balanced, full-bodied (warm/cold)
Akitabare, Koshiki Junzukuri "Northern Skies"
Junmai, refined, easy-to-drink (warm/cold)
Ozeki, Komatsu Tatewaki "The Gallant Spirit"
Junmai Tarzake, full-bodied, cedar aged, fragrant
Daishichi, Kimoto "Big Seven"
Honjozo Kimoto, creamy, rich, balanced (warm/cold)
Jizake, Yumeakari "Lovely Light"
Junmai Ginjo, Tropical fruit, smooth, edge of sweetness
Dewazakura, Oka "Cherry Bouquet"
Ginjo, Floral, pear, melon, soft
Tedorigawa, Iki na Onna "Lady Luck"
Junmai Daiginjo, clean, wild honey, classy, confident
Dewazakura, Izumi Judan "Tenth Degree"
Ginjo, dry, clear, reminiscent of Tanqueray