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Sake Types
Sake is classified into types depending on the polishing level of the original rice-grain ingredient.  A higher polish-level yields a cleaner tasting sake.

Nihon Shudo Nihon Shudo generalizes a range in flavor, from sweet to dry.  A higher number indicates less sugar, thus a drier taste.  +3.0 is the "neutral" point.
	Dai Ginjyo	at least 50%
	Ginjyo	40 - 50%
	Tokubetsu Junmai	40 - 50%
	Junmai	30-40%

Hot or Cold?
Premium Sake is best served slightly chilled or at room temperature.   Heating will compromise Sake's gentle aromas and delicate character.

 

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