Ginjo

Ginjo is a premium sake that is produced with rice which is polished until at least 40% of the outer layer is removed. This results in a light and mellow sake with complex and fragrant aromas. Ginjo is a sake variety that is best served lightly chilled, allowing the refined aromas and flavors to develop properly.

Because of its smooth texture, it should always be paired with simple and light dishes. Ginjo is sometimes adjusted with a portion of distilled alcohol, while its category that is classified as Junmai Ginjo can never incorporate any additions, and only includes rice, water, koji mold, and yeast.