Ginjo

吟醸

Grades & Classification

Определение

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.

Подробнее

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.

Связанные термины

Ginjo-ka 吟醸香 Seimai-buai 精米歩合 Daiginjo 大吟醸 Junmai Ginjo 純米吟醸

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