JUNMAI
Composed of rice, water, and culture; no other ingredients or additives, such as alcohol or sugar, are added.

TOKUBETU-JUNMAI
Junmai made from highly polished rice (40% or more).

GINJO
Made from premium ingredients using rice polished 40% or more for Ginjo, and 50% or more for Dai-Ginjo, and employing a special treatment process.

NAMA
Unpasteurized.

NIGORI
Unfiltered, with a milky white appearance.

KIMOTO & YAMAHAI
Both Kimotoand Yamahai sake employ the oldest system of sake making. The sake is rich, complex and deep.

HONJOZO
Alcohol is added to this sake during the brewing process, such as it is considered a fortified beverage. All Sho Chiku Bai sake produced in the U.S.A. are Junmai type that promises consistantly pure sake of high quality.

GENSHU
Genshu is undiluted sake. After filteration, sake has an alcohol content of around 19%. Most sake on the market has been diluted with water to 12-16%. Genshu is full-bodied and has a rich taste.