Nihonshu, generally called sake outside Japan, is a traditional Japanese alcohol which is made by fermenting rice. Its alcohol content is usually around 15%. In order of quality, Nihonshu ranges from Junmai, to Junmai Ginjo, to Junmai Dai-Ginjo.
<p>Junmai is the lowest category among special-designation Nihonshu, one rank above Ordinary. Its rice polishing ratio is below 70%.</p>
<p>Junmai Ginjo is a special brew that is average ranking among special-designation Nihonshu. Its rice polishing ratio is below 60%.</p>
<p>Junmai Dai-Ginjo refers to the highest quality of special-designation Nihonshu. Its rice polishing ratio is below 50%.</p>