A brief guide to some key terms, styles and things to keep in mind. Sake is the fermented product of rice, with its own character, body of knowledge and vocabulary. Here are some sake basics worth knowing. Types of Sake Before the rice is fermented, the outer layer is polished away, leaving the grain’s starchy core. Junmai Rice is polished until no more than 70 percent of the grain remains. Ginjo No more than 60 percent remains. Daiginjo No more than 50 percent remains. All sakes designated junmai contain only rice, water, yeast and koji, a mold that converts starch into fermentable sugars. Some other sakes are made with small amounts of added…