Junmai Ginjo

Junmai Ginjo is sake made only from white rice polished to a rice polishing ratio of 60% or less, rice koji, and water, and brewed using a special method known as ginjo brewing. It is characterized by a showy ginjo aroma and a fruity, crisp taste. Junmai Ginjo is Mutenka, with no added brewer's alcohol or sugars, so the natural flavor of the rice is brought out to the fullest. The sake is fermented slowly at low temperatures, which keeps its refined flavor and aroma in balance. The koji ratio must not be under 15%, and koji is required to be used. As Junmai Ginjo is a type of designated-name sake (tokutei meishoshu), its high quality is assured even among seishu made without synthetic additives. It is an especially refined style of sake that pairs well with food and is popular with many sake enthusiasts.