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Futsushu: “Standard” grade sake.
Honjozo: "Special" grade sake; at least 30% of the rice grain milled away. Also has added small amount of brewer's alcohol; creates lighter-bodied and more fragrant sakes.
Ginjo: “Premium” grade sake; at least 40% of the rice grain milled away.
Daiginjo: “Ultra-premium” grade sake; at least 50% of the rice grain milled away.

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