The words junmai, ginjo, daiginjo and honjozo aren't marketing — they're a legal grade system built on just two levers: how far the rice is polished, and whether a small dose of distilled alcohol was added. Here's the whole grid on one page, and how to use it to pick a bottle.
Jizake means local, small-batch sake made outside Japan's big national brands. Here's what separates craft sake from mass-produced, how to find it in Japan and abroad, and the new wave of brewers rewriting the rules.
Fushimi sake comes from southern Kyoto, Japan's second-largest brewing district. The terroir story: the spring-fed gokōsui water, the onnazake style, and houses like Gekkeikan, Kizakura, and Tamanohikari.
