Types of Sake   There are several different types of sake, and the following special denominations are specified by the Japanese government.   Ginjoshu   Sake made using white rice which has been milled so that 60% or less of the grain remains. It also contains rice koji and water, and may contain all of these ingredients plus brewing alcohol. It is characterized by a fruity, somewhat floral bouquet and a clear, crisp flavor. If the rice is polished down to 50% or less, the sake is called Dai-ginjoshu   Junmaishu   Sake made only from white rice, rice koji, and water. It tends to have a mellow bouquet and a rich, smooth flavor.   Honjozoshu   Sake made using white rice which has been milled so that 70% or less of the grain remains, along with rice koji, brewing alcohol, and water. It is known for its mild, unobtrusive bouquet, and a crisp flavor.   All other types of sake fall under the category of Futsushu, which is consumed widely throughout Japan. This category offers various tastes, with each brand of sake featuring a unique flavor that is characteristic of the brewery.   Sake varieties are also distinguished by brewing method.   Namazake Sake that is not heated for pasteurization after the final mash is pressed. It is characterized by a light, fresh flavor. Genshu Sake with a higher alcohol content because it has been pressed but not diluted with added water. It has a deep, rich flavor and an alcohol content of from 17% to 20%. Koshu (Aged sake) Sake that has been aged for a couple of years, or for upwards of five years or longer. It has a bouquet like sherry, with a flavor profile that includes spices and nuts. Taruzake (Cask sake) Sake that is aged in casks and thus takes on the fragrance of the wood from which the cask is made. Nigorizake Sake that is milky white, since the mash is only lightly filtered using a coarse-textured cloth. Sparkling sake Carbonated sake, with a mouth feel reminiscent of champagne.