What is Junmai Ginjo? How is it different from Junmai Daiginjo and how to drink it explained!
This article explains about Junmai Ginjo sake. You can learn everything from the definition and history to recommended pairings and how to drink it in one article. We also introduce recommended Junmai Ginjo sakes, so please take a look.
What is Junmai Ginjo?
The definition of Junmai Ginjo and its flavor characteristics
Junmai Ginjo is a type of sake that is considered to be of particularly high quality. It is made using rice that is polished to less than 60% and is made only with rice and water. The term "Junmai" means that no brewing alcohol or additives are used, and "Ginjo" refers to the slow fermentation method at low temperature. For this reason, Junmai Ginjo is characterized by its fruity aroma and smooth mouthfeel.
The taste of Junmai Ginjo is very delicate, with a fruity aroma like apple or melon. When you put it in your mouth, you can feel the umami of the rice, and it has a clean aftertaste. It has little acidity and a soft flavor. These characteristics make it suitable for enjoying with meals, and it goes particularly well with Japanese food. Pairing it with seafood or lightly seasoned dishes brings out the aroma and flavor even more.
Junmai Ginjo is generally served chilled, so that its fruity aroma and flavor can be best enjoyed. However, it can also be served warm or at room temperature, and different flavors can be enjoyed at each temperature. You can enjoy it at the perfect temperature depending on the season and your mood.
Brewing process and ingredients used
The brewing process of Junmai Ginjo is extremely time-consuming and laborious. First, the rice used is polished to less than 60% to remove the outer layer. This polishing process is one of the reasons for Junmai Ginjo's delicate aroma and flavor. After polishing, the rice is soaked in water to absorb water and then steamed. The steamed rice is cooled and koji mold is added to create koji. Koji plays an important role in converting the rice starch into sugar.
Next, the koji, water, and steamed rice are mixed together and brewed. Junmai Ginjo is made using a method called "ginjo brewing," which involves slow fermentation at low temperatures. This low-temperature fermentation creates a fruity aroma and a smooth mouthfeel. Once fermentation is complete, a process called "joso" is carried out to remove the sake lees, after which the sake is aged for several months. Aging enhances the flavor of Junmai Ginjo.
The ingredients required are special rice suitable for sake brewing and clean water. Typical rice varieties suitable for sake brewing include "Yamada Nishiki" and "Gohyakumangoku". These types of rice have large grains and good water absorption, which makes them more susceptible to sugar conversion during the brewing process. Water quality also has a large impact on the final taste of the sake. Pure water creates the refreshing taste and delicate flavor of Junmai Ginjo.
The History and Culture of Junmai Ginjo
Junmai Ginjo is a relatively new drink, appearing in the late 20th century. Before that, sake generally contained additives and brewing alcohol, but Junmai Ginjo was made only with rice and water, and a purer flavor was sought after. Aiming to improve the quality of sake, new brewing techniques were developed, and Junmai Ginjo was born.
From the 1960s to the 1970s, a sake boom occurred and many sake breweries adopted new brewing methods. This resulted in the production of many high-quality Junmai Ginjo sakes, which became highly regarded not only in Japan but also overseas. In particular, the fruity aroma and smooth taste of Junmai Ginjo sake was well received by many people.
Culturally, Junmai Ginjo is deeply connected to Japan's four seasons and climate. Because it is made to suit the climate and environment of each region, it can be enjoyed with local specialties and cuisine. It is also an essential part of traditional events and celebrations, and high-quality Junmai Ginjo is often served at celebratory occasions such as New Year's Day and weddings.
Junmai Ginjo will continue to evolve alongside Japan's traditional culture, and will continue to fascinate people who enjoy its rich flavor and aroma.
The difference between Junmai Ginjo and other types of sake
About the classification of sake
There are several types of sake. They can be broadly divided into three types: "Junmai sake," "Ginjo sake," and "Honjozo sake." The differences between the different types lie in the ingredients used and the production method.
|
Classification |
Ingredients used |
Rice polishing ratio |
Features |
|
Pure rice wine |
Rice, water |
No restrictions |
Deep flavor with a strong rice taste |
|
Ginjo sake |
Rice, water, brewer's alcohol |
60% or less |
Fruity aroma and light taste |
|
Honjozo sake |
Rice, water, brewer's alcohol |
Less than 70% |
Refreshing and easy to drink |
|
Junmai Ginjo |
Rice, water |
60% or less |
Fruity aroma and smooth taste |
|
Junmai Daiginjo |
Rice, water |
Less than 50% |
Very elegant aroma and delicate taste |
"Junmai sake" is sake made only from rice and water. It has a deep flavor with a strong rice taste. "Ginjo sake" is made from rice that is polished to less than 60% and fermented at low temperatures. It has a strong fruity aroma and a light taste. "Honjozo sake" is made from rice, rice malt, water, and a small amount of brewing alcohol. This makes it refreshing and easy to drink.
The difference between Junmai Ginjo and Ginjo
The difference between "Junmai Ginjo" and "Ginjo" lies in the ingredients used and the production method. Junmai Ginjo is made only with rice and water, while Ginjo has a small amount of brewing alcohol added. This gives Ginjo a more vibrant aroma and a lighter mouthfeel.
Junmai Ginjo has a deep flavor with a strong rice taste. Ginjo, on the other hand, has a strong fruity aroma and a clean taste. Both sakes are fermented slowly at low temperatures, so you can enjoy their fruity aroma, but there are differences in the type and strength of the aroma.
The difference between Junmai Ginjo and Junmai Daiginjo
The difference between "Junmai Ginjo" and "Junmai Daiginjo" is mainly in the polishing ratio. Junmai Ginjo uses rice with a polishing ratio of 60% or less, while Junmai Daiginjo uses rice with a polishing ratio of 50% or less. In other words, Junmai Daiginjo has more of the outer layer of the rice polished off, so it has less off-flavors and a more delicate flavor.
Junmai Daiginjo takes even more time and effort to make. This is why it has a very gorgeous aroma and a very smooth taste. Junmai Ginjo is also characterized by a fruity aroma, but Junmai Daiginjo has an even stronger aroma and a very elegant feeling when you put it in your mouth.
As you can see, Junmai Ginjo and Junmai Daiginjo are both high-quality sake, but there are differences in the rice polishing ratio, aroma, and flavor. It is important to understand the characteristics of each and choose according to your preferences.
Explaining how to choose Junmai Ginjo sake
Select by production area
Sake is greatly influenced by the climate and soil of the region. Knowing the characteristics of each region will help you choose the Junmai Ginjo that best suits your taste. For example, the cold regions of Tohoku and Hokuriku produce a lot of sake with a clean taste. In these regions, the cool climate allows the rice to ferment slowly, resulting in a delicate and clear taste.
On the other hand, in the warm climates of Shikoku and Kyushu, sake with a rich, strong flavor is often produced. The warm climate promotes fermentation, resulting in Junmai Ginjo, which is characterized by its rich aroma and deep flavor. By understanding the characteristics of each region, you can enjoy the unique flavors of that area.
Choose by rice type
The taste of Junmai Ginjo is also greatly influenced by the type of rice used. Typical varieties of rice suitable for sake brewing include "Yamada Nishiki," "Gohyakumangoku," and "Omachi." These types of rice have characteristics suited to sake brewing, and each produces a different flavor.
"Yamada Nishiki" is the most highly rated rice for sake brewing, characterized by its well-balanced flavor and aroma. "Gohyakumangoku" is characterized by a clean, light taste, and is used a lot, especially in Niigata Prefecture. "Omachi" is characterized by a full-bodied, rich flavor, and is mainly produced in Okayama Prefecture. Enjoying the difference in taste between different types of rice will help you gain a deeper understanding of sake.
Choose by scent
One of the attractions of Junmai Ginjo is its fruity aroma. The strength and type of aroma varies depending on the production method and yeast used by each brewery. For example, Junmai Ginjo with a strong fruity aroma such as apple, melon, or banana is recommended for those who value aroma.
Junmai Ginjo sake has a strong aroma, and its aroma is enhanced when served chilled. Choosing the right glass is also important to enjoy the aroma. Using a large wine glass or a glass shaped to trap the aroma will allow the aroma to spread, allowing you to enjoy the aroma of Junmai Ginjo to the fullest.
Sweet or spicy? Choose by sake meter value
When selecting the flavor of sake, the sake meter value is also an important indicator. The sake meter value is a number that indicates the sweetness or dryness of the sake, with higher positive values indicating a drier sake and higher negative values indicating a sweeter sake. For example, sake with a sake meter value of +3 or higher is considered dry and has a refreshing aftertaste. On the other hand, sake with a sake meter value of -3 or lower is considered sweet and has a mellow, soft taste.
It is important to choose a sake meter value that suits your taste. Dry Junmai Ginjo sake is best enjoyed with meals, especially fatty or strongly flavored dishes. Sweet Junmai Ginjo sake brings out its sweetness when paired with desserts or light appetizers.
In summary, when choosing Junmai Ginjo, you can find one that suits your taste by referring to the production region, type of rice used, aroma, sake meter value, etc. Enjoy the diverse world of sake and find your own cup of sake.
What kind of food goes well with Junmai Ginjo sake?
Pairing with sushi
Junmai Ginjo sake is characterized by its fruity aroma and smooth taste, and goes particularly well with sushi. Sushi is made with fresh seafood and is typically simply seasoned. Therefore, the delicate flavor of Junmai Ginjo sake brings out the umami of the fish.
For example, white fish sushi and shellfish go well with the refreshing taste of Junmai Ginjo sake. The light taste of the fish harmonizes with the fruity aroma of Junmai Ginjo, creating a refreshing harmony in the mouth. In addition, fatty fatty tuna or salmon sushi, along with the moderate acidity of Junmai Ginjo, reduces the greasiness and allows you to enjoy a balanced taste.
When enjoying the pairing of sushi and Junmai Ginjo, it is best to choose a chilled Junmai Ginjo. The coldness brings out the freshness of the fish and the aroma and flavor of the Junmai Ginjo.
Pairing with Italian cuisine
It may be surprising, but Junmai Ginjo sake also pairs wonderfully with Italian cuisine, especially with seafood dishes, lightly seasoned pasta, and risotto. Junmai Ginjo's fruity aroma and smooth mouthfeel harmonize well with the delicate flavors of Italian cuisine.
For example, the refreshing acidity and fruity aroma of Junmai Ginjo sake brings out the umami of seafood in seafood pasta. It also goes well with tomato-based sauces. The acidity of the tomatoes balances the sweetness of Junmai Ginjo sake, allowing you to enjoy a rich flavor.
Risotto and carpaccio are also delicious when paired with Junmai Ginjo. The creamy texture of the risotto and the smoothness of the Junmai Ginjo are a perfect match, and it also pairs perfectly with the fresh seafood in carpaccio.
Pairing with Chinese cuisine
Chinese cuisine is characterized by its diverse flavors and rich variety. Junmai Ginjo sake, with its delicate flavor and fruity aroma, complements the strong flavors of Chinese cuisine. It goes particularly well with sweet and sour dishes and spicy dishes.
For example, in sweet and sour pork or chili shrimp, the fruity aroma and sourness of Junmai Ginjo balances the sweet and sour and spicy flavors of the dish, allowing you to enjoy a well-balanced flavor. In addition, for spicy dishes such as mapo tofu, the smooth texture of Junmai Ginjo balances the spiciness and mellows the overall flavor.
When pairing with Chinese food, a slightly chilled Junmai Ginjo is best. The coldness softens the heat and spiciness of the food and brings out the aroma and flavor of the Junmai Ginjo. The acidity of the Junmai Ginjo also neutralizes the richness of oily dishes, leaving a refreshing aftertaste.
Explaining how to enjoy Junmai Ginjo sake
Proper temperature and how to drink
To enjoy Junmai Ginjo sake to the fullest, it is important to drink it at the right temperature. It is generally considered best to drink Junmai Ginjo chilled. Chilling it brings out the fruity aroma and makes it more refreshing to the palate. Chilled Junmai Ginjo provides a refreshing feeling, especially in the summer.
It is best to chill it thoroughly in the refrigerator (5-10 degrees), but be careful not to chill it a little too much, as this can make it difficult to detect the flavor and aroma. Also, drinking it in a wine glass or a glass shaped to trap the aroma will bring out the aroma even more.
On the other hand, Junmai Ginjo can be enjoyed at room temperature or lukewarm. If you drink it at room temperature (15-20 degrees), you can feel the umami of the rice more and it has a mellow taste. If you drink it lukewarm (40-45 degrees), the aroma spreads richly and you can enjoy a deep flavor. Drinking lukewarm sake will warm your body, especially in the cold season, and you can spend a comfortable time.
Drink with soothing
When drinking sake, it is a good idea to adopt the habit of "Yawaragi." Yawaragi refers to drinking water between sips of sake. This refreshes your mouth and allows you to enjoy the flavor of the sake even more. Drinking an appropriate amount of water also slows down the absorption of alcohol, helping you feel better the next day.
It is best to sip the Yawaragi at an appropriate time, such as after taking a sip of Junmai Ginjo sake or after eating a bite of food. Especially when enjoying Junmai Ginjo with a meal, sipping the Yawaragi allows you to alternate between enjoying the flavor of the food and the flavor of the sake.
Introducing the optimal storage environment! How to handle it after opening?
To enjoy Junmai Ginjo sake for a long time, it is important to store it properly. Ideally, store it in a cool, dark place when unopened. Avoid direct sunlight and high temperatures, and store it in a place with minimal temperature changes. Storing it in the refrigerator is one option, but be careful not to let it get too cold as this can damage the aroma and flavor.
Once opened, it is best to drink it as soon as possible. After opening, sake is prone to oxidation, which can cause the aroma and flavor to change. When storing, it is best to close the cap tightly and store in the refrigerator. If stored in the refrigerator, it will stay delicious for about a week.
You should also think carefully about storage containers. After opening, it is best to transfer sake to a sealable bottle or small container to prevent it from coming into contact with air as much as possible. This will prevent oxidation and preserve the flavor.