Which sake type primarily uses no added alcohol?

The type of sake that primarily uses no added alcohol is Junmai. This designation indicates that the sake is made solely from rice, water, yeast, and koji mold, without any distilled alcohol added during the brewing process. Junmai sake is appreciated for its pure expression of the rice varietals used, showcasing the flavors and characteristics unique to the rice and brewing techniques.

Junmai has a rich and full-bodied flavor profile, as the absence of added alcohol typically leads to a more robust and savory sake. This style often emphasizes the umami qualities of rice, making it a popular choice for pairing with food.

In contrast, other types or brands like Junmai Ginjo may contain a small amount of distilled alcohol added to enhance certain flavors and aromas, leading to a different taste experience. Kakemai refers to the rice used as the brewing mash and isn't a sake classification by itself. Karami is not a recognized sake type but rather a term that can describe taste characteristics, which do not relate specifically to the absence of added alcohol. Therefore, Junmai is the correct choice because it is specifically defined by the absence of added distilled alcohol during brewing.