Ginjo-ka
吟醸香
Definición
The distinctive fruity and floral aroma produced by ginjo-style low-temperature fermentation. Ginjo-ka is the hallmark of premium ginjo and daiginjo sake, characterized by notes of apple, pear, banana, melon, and white flowers.
En profundidad
Ginjo-ka arises from volatile ester compounds, primarily ethyl caproate (apple/anise) and isoamyl acetate (banana/pear), produced by yeast under cold fermentation stress. The production of these aromatic esters is encouraged by highly polished rice (less protein for yeast nutrition), low fermentation temperatures (8-12 degrees Celsius), and long fermentation periods. Modern yeast strains like Kyokai No. 9 and No. 1801 have been selected specifically for high ginjo-ka production. The aroma should be elegant and integrated, never overpowering.
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