There are several different types of sake, like ginjo-shu, honjozo-shu, honkaku shochu, etc. The following are the differences in each classification of sake as indicated on the labels.

Seishu
Seishu (or Nihon-shu) is made using rice, koji (rice-malt), and distilled alcohol or water. It can be classified into different types depending on the seimai-buai (percentage of the original rice size that remains after the milling process) and whether or not it contains distilled alcohol. Sake that doesn’t use distilled alcohol is called “junmai-shu.”

　- Junmai Daiginjo-Shu / Daiginjo-Shu : Seimai-buai up to 50%
　
　- Junmai Ginjo-Shu / Ginjo-Shu: Seimai-buai up to 60%
　
　- Honjozo-Shu: Seimai-buai up to 70%
　
　- Junmai-Shu: Seimai-buai not specified
　
　- Tokubetsu Junmai-Shu/Tokubestu Honjozo-Shu: Seimai-buai up to 60% or made using a special process (as indicated)

Honkaku Shōchū ("Shōchū Otsu-Rui")
Honkaku shōchū refers to shōchū distilled once using a single distillation machine, with an alcohol percentage of 45% or less. There’s also a “long-term maturation shōchū” which is shōchū that has been matured in oak barrels for three years or more, lending to its characteristically rich flavor. Apart from honkaku shōchū, there is also a multiply distilled shōchū, called “shōchū ko-rui,” as well as a blended “konwa shōchū,” which is a mixture of singly and multiply distilled shōchū.

　- Honkaku Omugi Shōchū Long-Term Maturation: Matured and stored for three years or more, accounts for more than 50% total production of barley-based shōchū.

　- Honkaku Shōchū Long-Term Maturation: Matured and stored for three years or more, accounts for more than 50% total production of rice, potato, and other non barley-based shōchū varieties.

　- Ippan Honkaku Omugi Shōchū: Shōchū made from barley.
　
　- Ippan Honkaku Shōchū: Shōchū made from rice, potato, or other ingredients (excluding barley).