Unlike Junmai, Honjozo has additionally added fermented alcohol and over 30% of the original rice grain size has been polished.
To make it, the brewer must use rice that has more than 40% of the original size polished. Which gives subtle and fruity sakes.
To make it, the brewer must use rice that has more than 50% of the original size polished. Which gives very subtle and delicate Sakes.
- Genshu is a more raw sake, the brewer doesn't add water to his tanks after fermentation. The result is a sake that is stronger in alcohol and taste.
- Kijoshu is a sake produced from sake and not water. He is often old.
- Kimoto is one of the oldest methods of brewing. The result is a sake with a strong character.
There are other categories like Nigori, Yamahai, Koshu, Nama ...