Ginjō

Japanese sake is impressed by a variety of flavors, much more than a good wine. To facilitate orientation in the world of sake, on our website we describe the different classes of sake. Ginjō is one of the two types of sake in the medium premium category.

What criteria must a Ginjō sake meet?

The prescribed minimum degree of polishing of the rice grains in a Ginjō sake (吟醸) is 60 %. Thus, at least the outer 40 % of the rice grain must be polished away.

Ginjōshu, as sake of this category may also be called in Japan, has the same regulations as Junmai Ginjō in terms of rice polishing grade and brewing method.

The difference is that a small amount of brewing alcohol is added to create a more aromatic sake. The production of Ginjō is extremely labor intensive, often using traditional methods and tools, as well as special yeasts. Fermentation takes place at lower temperatures and lasts longer than usual.

How do you taste and drink Ginjō sake?

Ginjō sake is characterized by a slender body and has a fruity aroma like apples and bananas.

Ginjō is best served chilled at around 10 °C as it has a wonderful aroma. Warm temperatures are not ideal, as the aroma dissipates due to the heat.

A white wine glass or nosing glass is suitable as a drinking vessel for Ginjō, which allows it to release its fragrance. Other glass bowls or cups are also suitable for Ginjō enjoyment.

Sharing pleasure in Japanese

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