Ginjo 吟醸

Our collection of Ginjo-grade sake.

Ginjo refers to the degree of polish the sake rice has undergone; to be considered a Ginjo sake, the rice must be polished to at least 60% (this means 40% of the rice has been polished off). Because these sake are not Junmai, that indicates that the brewery has added a small amount of distilled alcohol, no more than 10% of the total weight of the total rice used in production, to the sake. Generally, this produces a more aromatic and lightly fruity sake with a very clean finish.