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Ginjo

Ginjo is made with rice polished to 60% or less of its original size and is brewed using the Ginjo method, including low-temperature fermentation. A small amount of brewer’s alcohol may be added.

Ginjo sake is generally light, smooth and aromatic, with fresh fruity and floral notes. The brewing process encourages the development of the characteristic “Ginjo aroma”, which can include aromas such as apple, pear and other fresh fruit.

Best for: Those who enjoy fresh, fruity and aromatic sake with a light, clean finish.

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