Nama sake: These sakes are unpasteurized, so of course they must be chilled from the time they are bottled in a kura (or sakery) in Japan until the time they unfold their distinct, vibrant notes of flowers and soft fruit on your palate. When you taste these sakes, the freshest of the fresh, you’ll find more liveliness than you’ve likely ever had, or ever imagined.
Nigori sake : Unfiltered or “cloudy” sakes . Quite literally, fine particles of milled rice remain in the sake to give it a milky appearance when shaken. These sakes are usually sweeter than others, and though they tend to be simple, they are fantastic with a spicy hot stir fry or as an after dinner drink. They are, in fact, very versatile with hot foods from Asia to Latin America.
Junmai sake: …and finally, there are simply the sake made from rice, koji mold (which facilitates fermentation), and water. These sakes are designated according to how much the individual grains of rice are “polished,” or milled. All Junmai sakes must have rice milled down to 70% or less of the original size. Tokubetsu Junmai, considered a “special” sake by the toji (chief sakemaker), is usually milled down to 65% or less of the original size, Ginjo Junmai is 60% or less, and Daiginjo Junmai must be 50% (or half) the original size, and sometimes they are milled down to a mere 35%, or even less. These are the best of the best, like fine single-vineyard wines; they show elegant complexity and subtlety.