If you’re looking for something elegant and refined, something light and aromatic, this is it. Junmai daiginjo sake uses only rice, malted rice, and water, and has a rice polishing ratio of 50% or less. Along with Daiginjo-shu, Junmai Daiginjo is considered the pinnacle of the brewer’s art; this is also often compared to the Grand Crus of the wine world.

Junmai Ginjo sake is made of water, rice, and koji, and is polished to 60% or less. Since the rice polishing ratio is not as low as Daiginjo, some Junmai Ginjo have a larger range of flavours and have the soft umami of fuller and less polished rice. It has a fragrant Ginjo aroma and is available at a reasonable price, which makes it more popular than other sakes.

A Sake made of water, rice, and koji, With no minimum polishing requirement. Some sake has a ratio as high as 80% to 90% in order to bring out the unique flavour of rice. Therefore the flavour ranges from clean to robust. Sake with good quality aroma and colour is known as "Tokubetsu Junmai-shu". Typically served warm & able to pair with a wide range of food & cuisines.