SMV (Saké Meter Value): This is a guideline as to how dry or sweet a saké might be: +5 is dry, while -20 is sweet. Another aspect to consider in selecting saké is Earthy or Fruity. Please read the saké descriptions for more details.

Polish Ratio: Saké rice has lipids, proteins, and fats that can adversely affect fermentation. These need to be removed before the rice is used for brewing and is a very important part of saké making. The more a rice is polished, the higher quality of saké is being crafted. Therefore, Daiginjos, which are polished to 35% ~ 49%, are considered the highest quality saké. If a saké has a polishing ratio of 35%, this means 65% of each grain of rice is removed (polished away) and 35% of the grain remains.

Daiginjo, Ginjo, or Futsu/Junmai...that is the question!
Futsu Shu and Junmai: polished to 61% or less
Ginjo Sake: 50% ~ 60% polish
Daiginjo: 35% ~ 49% polish
Sakes with polishing ratios on the cusp are categorized differently according to the brewer. For example, a sake at 50% may be called a Ginjo or a Daiginjo. The same is true for sakes at 60%.

O’Shaku: This is the practice of serving saké in a tokkuri (saké pitcher) and pouring into a choko (small saké cup). Chokos are small so that the person with whom you are sharing saké should pour for you and you for the other person. Every time you pour for each other, the more the relationship is improved. Saké is best enjoyed as a sipping beverage.