Sake 101: Introduction | Terms | Grades | Types | Rice & Yeasts | Regions | Articles | Videos

Honjozo: Sake with added brewer's alcohol; creates lighter-bodied and more fragrant sakes.
Junmai: “Pure Rice Sake” (no alcohol added); creates fuller-bodied and more acidic sakes.
Karakuchi: Dry sake.
Onikoroshi: “Demon Slayer”; refers to very dry sake.
Nama-chozo: Sake that is not pasteurized until bottling; creates zestier sakes.
Nigori: Unfiltered sake with more rice particles; creates a cloudy sake with a distinctive sweet taste.

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