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There are many different types of sake, each having own unique flavor profile and characteristics. Some types of sake are:

  1. Junmai-shu: This is a type of sake made with only rice, water, yeast, and koji. It has no added alcohol or sugar, and tends to have a rich, full-bodied flavor.
  2. Honjozo-shu: This type of sake is in a similar to junmai-shu, but with a small amount of distilled alcohol added to it. This gives it a lighter, smoother flavor.
  3. Ginjo-shu: This is a premium type of sake made with highly polished rice, which gives it a more delicate, fruity flavor. It is fermented at lower temperatures than other types of sake, which helps to preserve its aroma and flavor.
  4. Daiginjo-shu: This is the highest-quality type of sake, made with the most highly polished rice. It has a very delicate, complex flavor and aroma, and is often served chilled.
  5. Nigori-shu: This is an unfiltered type of sake that has a cloudy appearance. It is sweeter and creamier than other types of sake, and is often served as a dessert sake.

The flavor and characteristics of each type can vary. How does the water source affect the flavor of the sake?

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    What is the reason for adding all of that context, to then simply make a statement "depending on factors such as ... the water source", and making that your question right after? Other than the title of your question, what you wrote, or copied from elsewhere (don't forget to attribute to prevent plagiarism if you did) Is irrelevant. Jul 26, 2023 at 21:06

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I can only speculate, but natural sources of water have varying levels of dissolved minerals which could influence flavor.

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