In the brewing process, there are a lot of ways to produce sake and with different method of brewing there is a different class of category in the sake market.
You can find classification and categorization of sake below to identify which sake produced in which method.

 

Class by rice polishing ratio and brewed alcohol

With brewed alcohol

• ・Futsushu(regular)　普通酒

　Approximately 70% of sake is in this class. If the sake is not class in other class, it is futsushu.

• ・Honjozo　本醸造

　Sake with polishing ratio under 70%(30% and above polished) and brewed alcohol added.

• ・Tokubetsu Honjozo　特別本醸造

　Sake with polishing ratio under 60% and brewed alcohol added, and using special brewing method.

• ・Ginjo　吟醸

　Sake with polishing ratio under 60% and brewed alcohol added.

• ・Daiginjo　大吟醸

　Sake with polishing ratio under 50% and brewed alcohol added.

 

Without brewed alcohol

• ・Junmai　純米

　If no brewed alcohol added but not so much of rice polished, it is Junmai

• ・Tokubetsu Junmai　特別純米

　Sake with polishing ration under 60% and no brewed alcohol added, and using special brewing method

• ・Junmai Ginjo　純米吟醸

　Sake with polishing ration under 60% and no brewed alcohol added

• ・Junmai Daiginjo　純米大吟醸

　Sake with polishing ration under 50% and no brewed alcohol added

 

Category by storing period and season

• ・Shinshu　新酒

　Shinshu means new sake, and traditionally shinshu means sake of the current year vintage.
　Thesedays, shinshu and shiboritate has similar meanings and it means fresh sake right after brewing

• ・Koshu　古酒

　As a contrast to shinshu, koshu means old sake and traditionally meaning old vintage.
　These days, the meaning is more to aged sake.

• ・Natsuzake 夏酒

　Natsuzake means summer sake, and it is new word in recent market.
　It tends to be fresh and high acidity to make people drink easily in hot and humid summer in Japan.

• ・Hiyaoroshi ひやおろし

　Hiyaoroshi or Akiagari is sake of autumn.
　It design to age over summer to release in autumn season, and have thick and rich taste.

 

Category by heat pasteurization process

• ・Namazake 生酒(Hon Nama 本生)

　Sake is normally heated twice before delivery: after fermentation and before delivery.
　Namazake means no heating process before delivery, so easy to go off but have more genuine taste.

• ・Nama Chozoshu 生貯蔵酒

　Heat sake only once before delivery.

• ・Nama Tsumezake　生詰め酒

　Heat sake only once after fermentation.

 

Category by Joso process

• ・Arabashiri　荒ばしり

　When squeeze moromi, first squeeze is Arabashiri.
　tends to be rough but powerful taste. Slightly coloured white.

• ・Nakagumi　中汲み/Nakatori　中取り

　After arabashiri it is Nakgumi or Nakatori. It has more balanced flavor and taste compared with other.

• ・Seme　責め

　Last squeeze is Seme. Alcohol is slightly higher and have richer taste.

• ・Fukuriduri　袋吊/Shizukutori　雫取り/Tobinkakoi　斗瓶囲い

　If not squeeze by machine , but hung to collect drops it is Shizuku
　No noise in the taste, smooth and clear.

 

Other

• ・Genshu　原酒

　If no blend and no water added after fermentation it is Genshu.
　Genshu tend to have strong characteristic and straight taste.