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Junmai Ginjo

Junmai Ginjo is made using only rice, rice koji and water, with the rice polished to 60% or less of its original size. It is brewed using the Ginjo method, which includes careful low-temperature fermentation.

This style offers a balance between the rich flavour of rice and the fresh, fruity aromas associated with Ginjo sake. It can have more body and umami than a Daiginjo, while still being elegant, smooth and aromatic.

Best for: Those who want a balance between rich rice flavour, freshness and fruity aromas.

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