Sake is a beverage fermented form rice, which is a grain. This would make it somewhat like beer, since beer is brewed from grain as well. However, sake is fermented in a way that is more similar to the way wine is fermented. It is also not carbonated as beer is and has flavor qualities and ranges more similar to wine. This would put it in a category somewhere between beer and wine. In actuality, sake is in a category all by itself.

There are about 1800 sake brewers in Japan making several grades of sake each. This would mean, at present, close to 10,000 different sake labels are being made in Japan. To keep track of all the various types can sometimes be confusing.
 
Distilled alcohol added
Class Size of polished rice grain
Dai-ginjo Less than 50%
Ginjo Less than 60%
Hon-jyozo Less than 70%
 
No Distilled alcohol added
Class Size of polished rice grain
Junmai-dai-ginjo Less than 50%
Junmai-ginjo Less than 60%
Junmai Less than 70%
 

 

Another misconception about sake is that should always be served warm. This is false. Those sake with higher rate of polish applied to the rice before brewing ( Ginjo and Daiginjo ) tend to be lighter-bodied and only reach full potential when served cold. Some can be be compared to the finest white wine from around the world in this sense. Those sake with heavier bodies ( Honjyozo, Junmai ) sometimes are best when warmed up to body temperature. Truly good sake is enjoyed the way the person drinking it prefers. If you like warm sake, choose a good Homjyozo. If you like cold, then Ginjo is for you. There many ranges and styles to choose from when it comes to premium sake. House sake, or " jug sake " as some call it, should always be served piping hot.