Ginjo
吟醸
Grades & Classification
परिभाषा
A premium sake grade requiring rice polished to at least 60% of its original size (seimai-buai of 60% or less) and brewed using the labor-intensive ginjo-zukuri method at low temperatures.
गहराई में
The ginjo brewing method (ginjo-zukuri) involves fermenting at lower temperatures (around 10 degrees Celsius) for longer periods, which coaxes delicate fruity and floral aromas called ginjo-ka. These aromatic esters, primarily ethyl caproate (apple) and isoamyl acetate (banana), define the ginjo style. Without the 'junmai' prefix, ginjo may contain a small amount of added brewer's alcohol, which can lighten the body and enhance aroma volatility. Ginjo represents the brewer's technical skill and dedication to craft.