What is the Japanese name for basic sake?

The Japanese name for basic sake is indeed known as Futsu-shu. This term refers to the most commonly produced sake in Japan, which typically follows less stringent production standards compared to other types. Futsu-shu is often made with a blend of both rice and other flavoring ingredients, allowing for a more accessible, affordable option for consumers.

In contrast, Junmai refers to pure rice sake, made without any added distilled alcohol, emphasizing the quality of the rice and water used. Daiginjō is a premium type of sake with a high polishing ratio and labor-intensive production methods, resulting in complex and refined flavors. Honjōzō retains the quality of sake but has a small amount of distilled alcohol added to enhance flavor and aroma. Each of these other types represents specialized methodologies and quality levels in sake production, differentiating them from the basic, everyday appeal of Futsu-shu.