The sakeJunmai Ginjo belongs to the category of superior-designation sakes. It is slowly fermented at low temperature, with a rice-polishing rate not exceeding 60%. This sake, both balanced and aromatic, is produced exclusively without the addition of distilled alcohol. The Ginjo is a modern variety, which appeared over the last forty years. It is recognised for its long fermentation at low temperature, creating exceptional sakes comparable to fine wines in terms of aromatic complexity. This type of sake is distinguished by a more pronounced acidity and umami flavour than those of traditional Ginjo, as well as by delicate aromas. It is best enjoyed chilled or slightly warm (at around 40 °C). The Junmai Ginjo results from the combination of two styles. The Junmai, on the one hand, refers to a sake whose alcohol comes entirely from the natural fermentation of rice, using only three ingredients: rice, yeast, and water. The Ginjo, for its part, is defined by the rice-polishing process, whereby the grain is reduced by at least 40%. Thus, the Junmai Ginjo combines all of these remarkable characteristics.
