Ginjo
Ginjo (吟醸): Polished to 60% or less and fermented slowly at low temperature. Fruity aroma (ginjo-ka).
- Japanese
- 吟醸（ぎんじょう）
- Group
- Grades
From “Types of sake”
Ginjo styles: slow, cold fermentation brings fruity, floral aromas (ginjo-ka).
Related terms
- Polishing ratioHow much of the rice grain is left after milling. 60% means 40% was milled away; lower tends to mean lighter and more fragrant.
- Ginjo-kaThe fruity aroma of ginjo sake: apple, melon, banana.
- Junmai daiginjoRice, koji and water only, polished to 50% or less and brewed the ginjo way. The most fragrant and delicate grade.
- DaiginjoPolished to 50% or less, ginjo-brewed with a little brewer's alcohol. Very aromatic and light.
- Junmai ginjoRice, koji and water only, polished to 60% or less, ginjo-brewed. A balance of aroma and rice flavour.
- Reishu (chilled sake)Chilled sake, about 5–15 °C. It suits ginjo and nama sake.