# The best types of sake

From junmai daiginjo to namazake, hiyaoroshi and nigori: the types of sake by grade and label terms.

- 0 votes · 20 items
- Feb 16, 2025 · mrbbqboss
- https://even.best/en/l/3622/the-best-types-of-sake

## Top 20

1. **Junmai daiginjo** (0 · ▲0 ▼0) — Top ginjo grade: rice polished to 50% or less, no added alcohol.
2. **Daiginjo** (0 · ▲0 ▼0) — Fragrant ginjo from rice polished to 50% or less.
3. **Junmai ginjo** (0 · ▲0 ▼0) — Ginjo made only from rice, koji and water.
4. **Ginjo** (0 · ▲0 ▼0) — Sake from well-polished rice fermented slowly at low temperature.
5. **Tokubetsu junmai** (0 · ▲0 ▼0) — Junmai of especially good flavour and colour.
6. **Junmai** (0 · ▲0 ▼0) — Rich sake made only from rice, koji and water.
7. **Tokubetsu honjozo** (0 · ▲0 ▼0) — Honjozo of especially good flavour and colour.
8. **Honjozo** (0 · ▲0 ▼0) — Rice polished to 70% or less, with a little added alcohol.
9. **Namazake** (0 · ▲0 ▼0) — Unpasteurised, fresh-tasting sake.
10. **Hiyaoroshi** (0 · ▲0 ▼0) — Brewed in winter, aged over summer and released in autumn.
11. **Nigori** (0 · ▲0 ▼0) — Cloudy sake coarsely filtered to keep the lees.
12. **Genshu** (0 · ▲0 ▼0) — Undiluted sake with higher alcohol.
13. **Arabashiri** (0 · ▲0 ▼0) — The first, lively run of sake from the press.
14. **Muroka** (0 · ▲0 ▼0) — Unfiltered, full-flavoured sake.
15. **Taruzake** (0 · ▲0 ▼0) — Sake stored in wooden casks with a woody aroma.
16. **Nama chozo** (0 · ▲0 ▼0) — Stored unpasteurised and pasteurised once at bottling.
17. **Namazume** (0 · ▲0 ▼0) — Pasteurised before storage but not at bottling.
18. **Kippon** (0 · ▲0 ▼0) — Junmai brewed entirely at a single brewery.
19. **Sparkling sake** (0 · ▲0 ▼0) — Sparkling sake.
20. **Koshu** (0 · ▲0 ▼0) — Long-aged sake.

How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.