Here is the information you'll find on a label.
The number of milliliters of alcohol per 100ml of sake.
In addition to rice and rice koji, brewer's alcohol is generally used to bring out aromas in the sake.
(c)Rice Polishing Ratio
This is expressed as nihonshu or seishu in Japanese
(e)Date of Manufacture
This shows when the sake was bottled in the container. There is no consume-by date, because the quality of properly stored sake does not change for a few years.
For sake with designated naming, the classification will be listed.
The rice varietal name and usage ratio is listed.
The unique brand name of the sake.
(i)Manufacturer's name and address
The rice varietal used is also listed on the back label.
The name of the yeast used for this sake is listed.
An index showing the amount of total acidity in the sake. When the acidity level is high, the sake will tend to be rich and tart, and when it is low, it will tend to be light and sweet.
The sake is classified into one of several categories, indicating the tendency of its flavor: sweet, medium sweet, medium dry, or dry.
(e)Rice Polishing Ratio
The rice polishing ratio is listed for sakes with specially designated sake classifications.
(f)Sake Meter Value
An index showing the specific 'gravity' of the sake. The standard is 0, and if the value is a high positive number (+), the sake will tend to be dry, If it is a low negative number (-), it will tend to be sweet.
(g)Amino Acid content
An index of the amino acids in the sake. Higher numbers tend to indicate sakes with more umami.
(h)Recommended Drinking Styles
Indicates the estimated temperatures to bring out the best of that sake's flavor.