This onion has many layers so it’s best to start with the basics and branch out from there. All sake is made from rice, water, yeast and koji. There are a million different classifications but you can begin with daiginjo (the highest quality with rice milled to no more than 50%) or ginjo (middle grade with rice milled no more than 60%). Junmai ginjo and junmai daiginjo are pure rice sakes while daiginjo and ginjo have alcohol added to give it different flavors. Like so many things in life, the best way to learn is to start with those styles and then keep trying different ones to find what you like best.
