This category represents the historical advancement or jump to “premium” sakes that are handcrafted for layered perfection and make great food pairings. Think prototypical sushi counter sakes. For Honjozo styles, each grain of rice must be milled or polished to a “seimaibuai” or remaining of 70% with 30% removal. Junmai is sake made up of water, koji mold, yeast and rice that has no milling requirement. Very fragrant, clean, and distinctive.