|Toji||Head brewer and head of staff|
|Jizake||Local sake made by microbreweries|
|Junmai||Pure rice sake made from rice, koji, yeast and water, with no added brewer’s alcohol.|
|Daiginjo||The most expensive sake due to the highest degree of milling and lowest seimaibuai (at most 50%).
Often soft, elegant and refined in flavour and aromatic. If you see the word Junmai in front of Daiginjo
it means there is no added brewer’s alcohol.
|Ginjo||Sake with a seimaibuai limit of 60%. Generally light and fragrant.|
|Honjozo||Sake with a max seimaibuai of 70% and usually with brewer’s alcohol added. Generally light, smooth and easy drinking.|
|Futsushu||Regular Japanese table sake. Approx 80% of sake in Japan sold is futsushu. You can get both fantastic as well as cheap and nasty futsushu.|
|Namasake||Unpasteurised sake (same as namazake)|
|Genshu||Undiluted (cask strength)|
|Nihonshudo||SMV or sake meter value|
|Koji||Malted rice (rice with koji mold)|