The names “Ginjo” or “Junmai” on a Japanese sake label indicate both ingredients and brewing method.

Japanese	Roman	Main characteristics of brewing method	Typical price
（純米）大吟醸	(JUNMAI) DAIGINJO	Using sake-brewing rice which has had more than 50% of the surface removed through polishing.	high
（純米）吟醸	(JUNMAI) GINJO	Using sake-brewing rice which has had more than 40% of the surface removed through polishing.	high
生酛（純米）	KIMOTO (JUNMAI)	The traditional method of sake-brewing without using purified lactic acid to stabilize fermentation.	usual
特別純米	TOKUBETSU JUNMAI	Using only rice, rice koji, and water as ingredients (more than 40% of the rice surface has been removed) or using special brewing methods.	usual
純米	JUNMAI	Using only rice, rice koji, and water as ingredients.	cheap
本醸造	HONJOZO	Using rice, rice koji, water, and brewers alcohol as ingredients (more than 30% of the rice surface has been removed).	cheap

 

その他のお酒（一例）

日本字	ローマ字
古酒・熟成酒	KO-SHUJUKUSEI-SHU	Aged sake, kept for several years. The flavor becomes deep and rich.
貴醸酒	KIJO-SHU	Using rice, rice koji, Japanese sake, and water as ingredients. It costs more to brew sake by this method, but the result is a rich sweetness.
梅酒	UME-SHU	Although it’s common to steep green plums in distilled alcoholic beverages like shochu or brandy, there are also Japanese plum sakes.