Daiginjo or junmai daiginjo: At least 50 percent of the rice kernel is milled away.
Ginjo or junmai ginjo: At least 40 percent of the kernel is milled away.
Junmai: “Pure rice sake” is made without additives — and at least 30 percent of the kernel is removed.
Honjozo: A small amount of brewers alcohol is added.
Nigori zake: A cloudy sake that has not been fully pressed.
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