Junmai

Junmai, meaning “pure rice” in Japanese, is a category of sake defined by its production without any added brewer’s alcohol. It is brewed using only four ingredients—rice, water, koji, and yeast—and contains no other additives. The label Junmai signals a traditional, unadorned style, though flavor varies with rice variety, water, and brewing technique.

In practice, Junmai does not impose a fixed rice-polishing ratio for the base category. If a sake is labeled Junmai Ginjo or Junmai Daiginjo, it must meet the corresponding ginjo milling standards: seimaibuai of 60% or less for Ginjo and 50% or less for Daiginjo, all while remaining junmai (no added alcohol). There is also the designation Tokubetsu Junmai, used for special brews that often involve more heavily milled rice (typically 60% or less) or other distinctive methods, still without added brewer’s alcohol.

Junmai is distinct from Honjozo, which allows a small amount of brewer’s alcohol to be added to the mash. The aroma and body of Junmai ranges from robust and savory to more delicate, depending on rice choice, polishing, and cellar practices. While many Junmai sakes favor a fuller, umami-driven profile, the category encompasses a wide spectrum across styles and regions.

Serving and pairing ideas vary with style. Junmai and its subcategories are commonly enjoyed chilled to moderately cold to highlight acidity and nuances, though some are suited to warming for richer, comfort-driven presentations. Overall, Junmai emphasizes purity of ingredients and craftsmanship within sake brewing.