Junmai (juhn-my): Junmai is pure rice Sake. Nothing is used in its production except rice, water, yeast, and koji. Junmai is brewed WITHOUT any addition of distilled alcohol. Generally a bit heavier and fuller
Ginjo (Geen-joe): Indicates a special and painstaking brewing process wherein fermentation proceeds at lower temperatures and for longer periods, and pressing is often done by hand. This extra effort produces a Sake that is layered and complex, light and fragrant. Must have a seimaibuai of at least 60%.
Daiginjo (die-Geen-joe): Even a more painstaking brewing process than Ginjo, which results in Sake that is even lighter and more fragrant and fruity than a typical Ginjo. Must have a seimaibuai of at least 50%.
Nigori (knee-goh-ree): Sake which is either partially unfiltered, or clear sake that has had some of the lees of the fermented rice added back. It ranges from slightly murky to chunky. While it lacks the refined character of clear sake, it does have its own unique charm, and it tends to give a slightly off-dry to very sweet impression on the palate.
Tokubetsu Junmai (toe-koo-bet-sue juhn-my): Tokubetsu means “special”. Any Sake labeled Tokubetsu has been brewed in some special way. In some cases, this may mean a 60% or 50% seimaibuai, or it may mean the Sake was fermented at lower temperatures or made with very special Sake rice. Tokubetsu Junmai is generally a bit more fragrant and refined