Junmai ginjo
Junmai ginjo (純米吟醸): Rice, koji and water only, polished to 60% or less, ginjo-brewed. A balance of aroma and rice flavour.
- Japanese
- 純米吟醸（じゅんまいぎんじょう）
- Group
- Grades
From “Types of sake”
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).