Within the myriad legally designated quality categories of sake are found a variety of styles of sake-making, ranging from the simple and pure to the ultra-complex. Perhaps the most well-known is namazake, or namanama. This refers to sake which is unpasteurized, retaining its purity and "fresh" taste. Nigorizake is also fairly common, and it is either partially or roughly filtered or not filtered at all. Cloudy in appearance and occasionally sweet in taste, this sake is a true treat for connoisseurs. Akai sake and akazake both have a reddish hue, the former from a special mold and the latter from the addition of red ash to the mash. Genshu has not had water added to it; it tends to be higher in alcohol and have a deep, rich taste. Nakadori, the most esteemed of all styles and is made from the droplets that fall from hung sakabukuro bags-it is incredibly ethereal, elegant and balanced in taste. Most competition level sakes are from the Nakadori subclass (meaning the middle portion of sake that exits the press or bag) of the pressing. For something different there is also taruzake, cask-aged sake that spends a week or so in barrels made of sugi (Japanese cedar), as well as the rare but festive happōseishu (sparkling sake).

The list is not comprehensive of every style of sake, but it is a good indication that there a lot of sake in the market for one to try.