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|Head brewer and head of staff
|Local sake made by microbreweries
|Pure rice sake made from rice, koji, yeast and water, with no added brewer’s alcohol.
|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.
|Sake with a seimaibuai limit of 60%. Generally light and fragrant.
|Sake with a max seimaibuai of 70% and usually with brewer’s alcohol added. Generally light, smooth and easy drinking.
|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.
|Unpasteurised sake (same as namazake)
|Undiluted (cask strength)
|SMV or sake meter value
|Malted rice (rice with koji mold)