Ginjo (Ginjo-shu)

Ginjo-shu is one of the tokutei meishoshu (special designation sake) categories of Japanese sake. It is made from white rice polished to a rice polishing ratio of 60% or less, rice koji, and water, and in some cases with added brewing alcohol. Its production uses the "ginjo-zukuri" technique, in which the moromi (fermentation mash) is fermented slowly at low temperatures. This gives the sake its gorgeous, fruity aroma and a clean, light (tanrei) taste. Specifically, it is made with white rice polished to 60% or less and is finished as a sake with good flavor, aroma and color. Brewing alcohol may be used in an amount not exceeding 10% of the weight of the white rice used. Ginjo includes types such as Junmai Ginjo and Daiginjo. Daiginjo, which uses white rice polished to 50% or less, is known for its especially excellent flavor and aroma. When no brewing alcohol is used, the sake is called Junmai Ginjo or Junmai Daiginjo. Overall, Ginjo is one of the most popular styles of Japanese sake, thanks to its distinctive aroma and taste.