The sake classification Junmai Ginjō | SUSHIYA sansaro

Junmai Ginjō

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Japanese sake can be drunk on a variety of occasions and occasions. The different classes or categories of sake give an indication of what is suitable for what. Junmai Ginjō is one of the two types of sake in the medium premium category.

What does Junmai Ginjō mean?

The term Junmai Ginjō (純米吟醸) is composed of the word "Pure Rice" and the word "Ginjō".

Like the Junmai described above, Junmai Ginjō is brewed using only rice, Kōji and water, but it is made using a special process called "Ginjō-zukuri" (吟醸造り).

Ginjō-zukuri means "to ferment with special care" and refers to the traditional brewing method in which high-quality polished rice is slowly fermented over a long period of time at a low temperature of 10 °C.

A rice polishing grade of 60 % or less is required for the Junmai Ginjō class.

How does Junmai Ginjō sake taste?

Sake brewed with this method has a unique fruity aroma called "Ginjō aroma". Junmai Ginjō is characterized by this Ginjō aroma and a mild taste.

Normally, sake with Ginjō or Daiginjō in its name is recommended to be drunk chilled to emphasize its aromatic elements. However, it is also a good idea to drink Junmai Ginjō warmed to a lukewarm temperature (30 - 40 ℃). This will bring out the flavor of the rice.

The recommended drinking vessel for Junmai Ginjō is either a white wine glass or another glass or ceramic vessel that allows the sake as much volume as possible to release its fragrance.

This sake is also known as an all-rounder that goes well with many different types of food.

Sake Tasting at Sushiya Sushi Restaurant Munich
Review: Sake Tasting May 1, 2017

On a rainy, chilly spring day, sushi lovers gathered at our restaurant for a sake tasting of aromatic, high-quality sake.