What distinguishes Junmai-shu from other sake types?

Junmai-shu is distinct because it is made exclusively from rice, water, and koji mold, without any added distilled alcohol. This characteristic is significant as it influences the flavor, aroma, and overall profile of the sake, making it richer and showcasing the inherent qualities of the rice used. This purity aligns with the traditional brewing methods that emphasize the natural ingredients, allowing for a full-bodied and complex sake experience.

In contrast to other types of sake, such as those that may have added distilled alcohol to enhance flavor or aroma, Junmai-shu maintains its integrity through the absence of any additives. This simplicity in the ingredient list permits a clearer expression of the specific terroir and rice variety, which are crucial for sake connoisseurs and those studying sake production.

The other options do not accurately define Junmai-shu. For instance, while some sake types do utilize unique yeast starters, this is not a defining feature of Junmai-shu specifically. Similarly, the milling ratio is not a distinguishing factor as Junmai-shu can encompass various milling ratios, including less refined rice compared to Junmai Ginjo. The presence of distilled alcohol is present in other sake types but not in Junmai-shu. Thus, the correct understanding centers on the exclusive