The Sake Service Institute created four classifications for sake based on aroma and flavor. One of these classifications, Jun-shu, or rich sake, has a full flavor with a subtle fragrance. Overall, jun-shu are very rich in umami with a savory note. Most jun-shu are junmai or honjozo, often times made using the traditional kimoto or yamahai methods. Jun-shu can be served in a variety of glassware, such as ochoko (traditional sake cup) or wine glasses. Jun-shu is in harmony with rich cuisines that contain umami. Try this category of sake with red meat, fried foods and dishes with a rich sauce.