Not all sakes are created equal. There are different grades of sake representing different grades of refinement as well as whether or not additional alcohol is added. See the table below for a quick summary of the most common grades of sake.
|Rice Milling||No Distilled Alcohol||Distilled Alcohol Added||Quality|
|Polished so 50% or less of kernel remains||Junmai Daiginjo||Daigijno||Premium Quality|
|Polished so 60% or so of kernel remains||Junmai Ginjo||Ginjo||^|
|Polished so 70% or so of kernel remains||Junmai||Honjozo||^|
|No minimum milling criteria||Junmai||Futsuu||Low Quality|