Regarding the "Product Detailed Information" item on the product page

Types of sake are broadly divided into whether they are ``Junmai'' or ``Made with brewed alcohol,'' and the type of ``Specially Named Sake'' is determined by the polishing ratio, which is how much the rice is shaved. Sake that does not fall under the category of specific name sake is classified as ``ordinary sake,'' but some sake breweries do not list the type.

[Rice polishing ratio]
Percentage of how much brown rice is shaved. As an example of notation, if 40% is removed and 60% is left, the rice polishing ratio is "60%". The lower the rice polishing ratio, the more sophisticated the flavor will be.

[Yeast used]
A microorganism that breaks down sugar into alcohol and carbon dioxide. The aroma and taste characteristics change depending on the yeast used. There is a type of yeast called "Kyokai Yeast" distributed by the Japan Brewing Association, and yeasts with numbers are representative.

【raw materials】
The basic ingredients for sake are rice and rice malt, but shochu called brewed alcohol may also be added. Sake that uses only rice and rice malt as raw materials is called Junmai.

[Raw material rice]
The main raw material for sake production is rice. There are two types of rice: rice developed for sake brewing, which is said to be suitable for sake brewing, and other types. Typical rice varieties suitable for sake brewing include Yamada Nishiki, Omachi, and Gohyakumangoku. Recently, as sake brewing technology has improved, more and more sake breweries are producing sake using edible rice.

[Producing area of ​​raw rice]
Where is the raw rice grown? In many cases, rice is produced in the prefecture where the rice suitable for sake brewing originates, but there are also cases in which it is produced in other prefectures, and the taste may also differ.

A toji is basically the person in charge of brewing at a sake brewery. Some people who become famous brewers have fans.

Assemblage means "to put together" in French. It is a manufacturing method that combines two or more types of alcohol to adjust the flavor, and is a very important process in champagne. The number of sake breweries that use assemblage for sake is increasing, and there are also sake breweries that perform assemblage across different breweries.