Junmai
Junmai (純米): Made only from rice, koji and water. Full rice flavour and body; often great warm.
- Japanese
- 純米（じゅんまい）
- Group
- Grades
From “Types of sake”
Junmai styles: full rice flavour and umami; many are great warm.
Related terms
- KojiSteamed rice (or barley) grown with koji mould. Its enzymes turn starch into sugar, the heart of brewing.
- Kan (warm sake)Warming sake: nuru-kan (about 40 °C), atsu-kan (about 50 °C) and more.
- Tokubetsu junmaiJunmai sake polished to 60% or less, or made with a special method stated on the label.
- KiipponA label term for junmai sake made entirely at a single brewery.
- NurukanSake warmed to about 40 °C. The rice's umami and sweetness open up; lovely with junmai, kimoto and yamahai.