Which term refers specifically to plain sake without any added alcohol?

The term that refers specifically to plain sake without any added alcohol is Junmai. This classification indicates that the sake is made with only rice, water, yeast, and koji mold, adhering strictly to traditional brewing methods. Junmai sake has no distilled alcohol added, which is a defining characteristic that distinguishes it from other types of sake, such as honjozo, where a small amount of distilled alcohol is mixed in to enhance flavor.

The importance of Junmai lies in its purity and the emphasis on the natural flavors of the rice used. This type of sake often has a fuller body and a more robust flavor profile, which results from the absence of added spirits. Those who appreciate the complex and genuine essence of sake often seek out Junmai for its authentic representation of the ingredients involved in the brewing process.

Other terms, like Jizake, refer to locally brewed sake or specific regional styles, and Futsuu denotes ordinary sake, which may include added alcohol. Daiginjo, on the other hand, signifies a premium grade of sake made with highly polished rice, but it can also contain added alcohol. Therefore, Junmai is specifically noted for its lack of any additional alcohol, making it the correct term in this context.