Jun-mai-shu is sake brewed using only rice, spring water, koji, and yeast.The word Junmai means "pure rice." No alcohol or spirit is added to the final product. Junmai sake is generally full-bodied and slightly acidic.
|Hananomai||"dance of flowers"||+5||Shizuoka||8.25||18||39.5||74.5|
|Gin-jo-shu||Ginjo-shu is sake made with rice polished to the extent that the outer 50% of each grain has been polished away. Ginjo-shu is layered and complex, lighter and, more fragrant.|
|Yamahai||"traditional brew "||+2||Nagano||
|Okan pot 12.25||59.5||120.|
|Dai-ginjo-shu||Daiginjo-shu is similar to Ginjo; however, at least the outer 60% of each grain of rice has been polished into oblivion. The various brewing processes are handled with even more care and attention. Daiginjo is even lighter and more fragrant than Ginjo. It represents the top of the sake line.|
|Onikoroshi||"devil slayer "||+2||Shizuoka||13.5||122.|
|Nigori Sake||Nigori, or "cloudy sake" is sake that has been roughly filtered allowing some of the rice solids back into the final brew. The resulting sake is milky white and is generally on the sweet side.|
SMV represents dryness/sweetness of sake, with +12: driest and -12: sweetest.