Bin104.com

Sake is a Japanese alcoholic beverage made from fermented rice.
The types of sake are determined by the brewing process, the type of rice used, and the level of polishing the rice has undergone.
Here are some common types of sake:

  1. Junmai: This is pure rice sake, with no added alcohol or sugar.
    It has a full-bodied flavor and can be served at a range of temperatures.
  2. Honjozo: This type of sake is made by adding a small amount of brewer’s alcohol to the rice mash.
    It has a lighter flavor than Junmai and can be served slightly chilled.
  3. Ginjo: Ginjo is made from rice that has been polished to at least 60%.
    It has a fruity and floral aroma and a clean, crisp taste. It is often served chilled.
  4. Daiginjo: Daiginjo is made from rice that has been polished to at least 50%.
    It has a very delicate and refined flavor and aroma, and is typically served chilled.
  5. Nigori: This type of sake is unfiltered and has a cloudy appearance.
    It has a creamy texture and a sweeter flavor than other types of sake.
  6. Futsushu: This is an inexpensive type of sake that is made with a blend of rice and other grains.
    It has a full-bodied flavor and is often used in cooking.
  7. Koshu: Koshu is aged sake, which has been stored for at least three years.
    It has a deep amber color and a complex, mellow flavor.

These are just a few examples of the many types of sake available.
Each type has its own unique flavor profile and is often served at different temperatures to enhance its characteristics.