Daiginjo: Rice polished to 50 percent of its original size; the most delicate sake.
Ginjo: Rice polished to 60 percent of its original size.
Junmai: No alcohol added during brewing; technically the purest sake.
Honjozo: Some alcohol added to bring out flavors, textures.
Nigori: Unfiltered sake; will be cloudy due to rice sediment.