What term describes sake created without any additional ingredients?

The correct term for sake created without any additional ingredients is "Junmai." Junmai translates to "pure rice," indicating that the sake is made only from rice, water, yeast, and koji, with no added alcohol or any other ingredients. This results in a sake that typically emphasizes the flavor of the rice and showcases its purity and characteristics.

In contrast, Honjōzō is a type of sake that includes a small amount of distilled alcohol added to enhance its aromas and flavors. Nigori refers to unfiltered or cloudy sake, which retains some of its rice particles, and Koshu describes aged sake, which has been matured for a period of time to develop complex flavors. These distinctions highlight why Junmai is recognized for its purity in production.