nonjunmai

Junmai, often translated as "pure rice," is a classification of sake that is brewed using only rice, water, kōji (a mold used in fermentation), and yeast. This distinction is important because other types of sake, known as *honjōzō*, can include a small amount of distilled brewer's alcohol. The term "nonjunmai" is not a formal sake classification but rather a descriptive term used to refer to sake that does not meet the criteria of Junmai. This typically means the sake is brewed with the addition of brewer's alcohol.

The addition of brewer's alcohol in *honjōzō* sake is a deliberate brewing technique. It is not intended to increase the alcohol content for cost-saving purposes, as is sometimes misunderstood. Instead, it is added in small amounts during the later stages of fermentation. This process is believed to lighten the sake's body, enhance its aroma, and create a smoother, cleaner finish. Sakes brewed with added alcohol can be very high quality and are often preferred for their delicate fragrance and crispness.

Therefore, when referring to sake that is not Junmai, one is generally referring to sake that falls into categories like *honjōzō*, *ginjō*, or *daiginjō* (which can also have added alcohol, though the polishing ratio is higher). The choice between a Junmai or a non-Junmai sake often comes down to personal preference and the desired flavor profile. Junmai sakes tend to be richer, more full-bodied, and can showcase more prominent rice-derived flavors. Non-Junmai sakes, particularly those with added alcohol, often present a lighter, more aromatic, and subtly complex drinking experience.