Sake is an alcoholic beverage made from rice, koji, and water. Like wine and beer, producing sake requires fermenting the ingredients. On the contrary to what many people may believe, it is not a distilled spirit. The method of making sake may share similar processes to wine and beer making, yet making sake uses a more complicated method that is completely unique to the beverage.

The technique to ferment rice into an alcoholic drink was developed in ancient China. It arrived in Japan along with rice cultivation around 2500 years ago. Since then, Japanese people continuously refined production methods to create a truly unique drink called sake.

The only ingredients in junmai sake are rice and koji ( Cooked Grains), and no other additives are allowed. In order to qualify for the following special designations, the product must also have a pleasant flavor and appearance.

Classification: Junmai,Tokubetsu Junmai,Junmai Ginjo,Junmai Daiginjo

In the production of non-Junmai sake, the ingredients are rice, koji, and jozo alcohol (neutral spirits). However, the amount of jozo alcohol that can be added is restricted. The amount has to be less than 10% of the polished rice in weight. For sake to qualify for a special designation, the product must also have a pleasant flavor and appearance. Legal Requirements for Junmai Sake.

Classification: Ginjo,Daiginjo,Honjozo,Tokubetsu Honjozo

YES! If you're looking for sake to enjoy hot (atsukan 熱燗), you'll want fuller-bodied, umami-rich styles that develop depth when warmed. Here are some great options:
Best for Warming:
✅ Junmai – Rich, umami-driven (e.g., Kenbishi Kuromatsu, Shichida Junmai)
✅ Honjozo – Smooth & slightly dry (e.g., Tengumai Yamahai Honjozo)
✅ Kimoto/Yamahai – Earthy & bold (e.g., Daishichi Kimoto Junmai)
✅ Futsu-shu – Everyday sake, budget-friendly

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