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"Futsushu" sake, often referred to as 'ordinary' or 'regular' sake, is defined primarily by its classification status in the sake hierarchy. This type of sake does not fall under the premium classifications, which include categories like Ginjo and Daiginjo, known for their refined brewing techniques and higher quality ingredients.

Futsushu is typically made with a broader range of rice types, which can include non-specialty rice, and is produced using standard brewing methods. This makes it widely available and often more affordable than premium sakes. The production processes for futsushu tend to focus on quantity and consistency rather than the nuanced flavors and aromas that characterize premium varieties. This classification helps consumers identify and select their preferred product based on quality and price.

In contrast, options discussing aging periods, alcohol content, or organic ingredients do not accurately capture the essence of futsushu. Regular sake can be enjoyed fresh and does not denote longer aging nor does it imply anything specific about its alcohol level or the source of its rice.