日本清酒大致可分為純米酒和加入釀造酒精的清酒，前者僅使用基本成分，包括米、水和麹黴。

另一個重要因素是“精米歩合”（seimai buai）。這表示米經過磨削後剩餘的百分比，而不是被削掉的百分比。

通過調整釀造酒精的添加量和精米歩合的差異，可以為清酒賦予不同的香氣和風味

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Japanese sake is broadly divided into Junmai-shu, made from the basic ingredients of rice, water, and koji mold, and the one to which brewing alcohol is added in addition to rice, water, and koji mold.

Another important factor is the "polishing ratio" (seimai buai). This indicates the remaining percentage of rice after it has been polished, not the percentage that has been polished away.

In this way, the addition of brewing alcohol and the difference in polishing ratio can impart changes in aroma and flavor.