Junmai daiginjo
Junmai daiginjo (純米大吟醸): Rice, koji and water only, polished to 50% or less and brewed the ginjo way. The most fragrant and delicate grade.
- Japanese
- 純米大吟醸（じゅんまいだいぎんじょう）
- Group
- Grades
From “Types of sake”
Words like junmai daiginjo on the label are official special designations (tokutei meishō), defined by national labelling rules. Two things decide the grade: whether brewer's alcohol is added, and the polishing ratio.
Related terms
- KojiSteamed rice (or barley) grown with koji mould. Its enzymes turn starch into sugar, the heart of brewing.
- 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.
- GinjoPolished to 60% or less and fermented slowly at low temperature. Fruity aroma (ginjo-ka).