Beyond Junmai and Honjozo: 4 Unique Types of Sake You Should Know
You’ve heard of Junmai, Ginjo, and maybe even Daiginjo — but did you know there’s a whole other world of sake styles out there?
Today, let’s explore 4 “other” types of sake that don’t always fit into the main categories, but are just as fascinating (and delicious)!
Futsūshu (普通酒) – The “Table Sake”
Futsūshu literally means “ordinary sake.”
It doesn’t meet the standards for Tokutei Meishō-shu (special designation sake) like Junmai or Honjozo, but don’t underestimate it!
Key Features:
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Made with fewer restrictions (no strict rice polishing requirement)
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Often includes more added alcohol or other ingredients
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Affordable and widely available
Think of it like the “house wine” of sake — everyday, easy to drink, and perfect with a casual meal.
Namazake (生酒) – Fresh, Unpasteurized Sake
Namazake is sake that hasn’t been pasteurized (called hiire in Japanese).
Most sake is heat-treated twice to stabilize it, but namazake skips that step — and the result is super fresh!
Key Features:
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Bright, lively, sometimes slightly fizzy
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Must be kept refrigerated
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Best enjoyed young (within a few months of bottling)
It’s like the fresh-squeezed juice of the sake world — vibrant and exciting!
Nigorizake (にごり酒) – Cloudy, Milky Sake
If you’ve seen white, milky-looking sake, you were probably looking at Nigorizake.
Unlike clear sake, this one is only lightly filtered, so some of the rice solids remain.
Key Features:
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Thick, creamy texture
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Sweet and smooth flavor
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Often lightly sparkling (and sometimes a bit boozy!)
Nigori is fun, approachable, and great for people who are new to sake.
Kijoshu (貴醸酒) – Sweet and Luxurious
Kijoshu is a rare and special type of sake.
Instead of using just water during fermentation, some of the water is replaced with… sake!
Key Features:
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Rich, dessert-like sweetness
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Thick mouthfeel, like a wine or sherry
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Pairs beautifully with cheese or desserts
Perfect for a special occasion — or when you want to impress someone with something unique.