Ginjo-zukuri (Ginjo brewing method)

Ginjo-zukuri is a method of brewing sake that uses specially selected rice with a high degree of polishing (a low rice polishing ratio figure) and ferments it slowly at low temperatures. By polishing away the outer layers of the rice, the process aims to remove impurities and bring out a pleasant aroma. Sake produced by ginjo-zukuri is characterized by a distinctive fragrance known as ginko, which is fruity and elegant. Temperature control during the fermentation of the moromi (fermentation mash) is important, and the technique of long, low-temperature fermentation raises the quality of Ginjo sake. This careful production process yields a smooth, delicate taste, and Ginjo sake has become an especially popular style among sake.