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The alcohol content of junmai , i.e. 'pure rice' type sakes comes 100% from the fermentation of rice. Their finish is usually longer, and their acidity can be a little higher.

Non-junmai or aruten type sakes contain a small amount of pure alcohol, which makes dry sake drier and aromatic sake even more fragrant. Their alcohol content will not be higher, as both Junmai and non-Junmai sake are diluted with water.

The categories of premium sake are determined by the polishing ratio of the rice which the sake is made of, and whether it contains added alcohol or not. The lower the polishing ratio, the higher the price category.

Junmai: The polishing ratio of the rice is above 60% and it does not contain added pure alcohol.

Honjozo: The polishing ratio of the rice is 60-70% and contains a small amount of added alcohol.

Junmai Ginjo: The polishing ratio is 50-60%, it does not contain added pure alcohol.

Ginjo: The polishing ratio of the rice is 50-60% and contains a small amount of added alcohol.

Junmai Daiginjo: The polishing ratio of the rice is less than 50%, it does not contain added pure alcohol.

Daiginjo: The polishing ratio is less than 50% and contains a small amount of added alcohol.