Junmai Ginjo

“Junmai” refers to sakés with no added alcohol, i.e. sakés made with the bare essentials: water, rice, koji and yeast. “Ginjo” refers to sake brewed with rice that has been polished to at least 60% of its original volume, i.e. with at least 40% of the husk removed. As you may have guessed, junmai ginjo sakes combine these two criteria.

A ‘ginjo’ designation guarantees (with a few notable exceptions) that a sake will develop floral and fruity aromas: melon, strawberry, banana, white flowers, etc. In a sake with added alcohol, a category known as “honjozo”, these aromas are strengthened and verticalised. In a “junmai” sake without added alcohol, they are more horizontal and silky.

“Junmai Ginjo is a remarkable name. Sakes from this small family are the result of in-depth expertise and hard work. There is only one rarer and nobler appellation: “Junmai Daiginjo.