The Qualified Sake Brewing with Heart

Junmai Ginjo must use polished rice below 60%, and must not be fortified with distilled alcohol. The brewing process uses low-temperature fermentation, making the flavor more elegant and delicate.

The development of Junmai Ginjo is absolutely related to rice polishing technology. Rice can be polished below 50% since 1930, and brewers started producing Junmai Ginjo for sake competition.

Junmai Ginjo presents a lovely flavor like floral or fruity sweetness. The next generation of sake brewers look forward to using local brewery rice and special yeast for brewing Junmai Ginjo with more personality.