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Sake is a fiendishly complicated category, but the majority of bottles can be placed into four distinct styles, based around the percentage of rice-grain polishing and whether the sake has had distilled alcohol added: junmai (no fixed polishing amount, no alcohol added), honjozo (minimum of 30% polishing, small amount of alcohol added), ginjo (minimum 40% polishing, alcohol addition optional) and daiginjo (minimum 50% polishing, alcohol addition optional).
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