What type of sake is produced by smaller, artisanal breweries?

Jizake refers to sake that is produced by smaller, local or artisanal breweries, showcasing the unique characteristics and flavors that reflect the regional ingredients and techniques used in its creation. These breweries often focus on traditional methods and quality over mass production, resulting in distinctive products that can vary significantly from one producer to another. This emphasis on local identity and craftsmanship makes jizake a special category, often highly regarded by sake enthusiasts for its authenticity and diversity.

Other types of sake listed, like futsuu, daiginjo, and ginjo, typically refer to broader classifications based on the polishing ratio of the rice or the production methods, and they may be produced by larger breweries for commercial distribution. While daiginjo and ginjo are premium categories of sake that may involve more meticulous brewing techniques and higher quality ingredients, they do not specifically indicate the artisanal nature associated with jizake. Futsuu sake is a more general category of common sake that lacks the artisanal distinction present in jizake.