Which style of sake is often regarded as a lower quality table sake?

Futsū-shu is often regarded as a lower quality table sake due to its production methods and grading. This style does not adhere to the strict requirements that define premium sake categories. Unlike premium styles such as Junmai, Honjozo, and Ginjō, Futsū-shu can include a wider range of ingredients and often contains added alcohol to enhance flavor and reduce production costs. This typically results in a simpler and less nuanced flavor profile, making it more accessible and affordable for casual consumption.

In contrast, styles like Junmai and Ginjō involve more meticulous brewing processes and often use higher-quality rice, leading to more complex flavors and aromas, which contribute to their reputation as premium sake types. Honjozo, while still considered above Futsū-shu, allows a small amount of distilled alcohol, but it is still regarded as a higher quality than the ordinary table sake represented by Futsū-shu.