Junmaishu

Junmaishu, or junmai sake, is a style brewed without added distilled alcohol. The term junmai means "pure rice," reflecting that the beverage is made only from rice, water, koji mold, and yeast. In junmai, no brewer's alcohol or other additives are permitted during fermentation, emphasizing the natural flavors of the rice.

Brewing and classification: Junmai can be produced with a range of rice-polishing ratios. Unlike some other categories, the basic junmai label does not require a specific polish percentage, allowing producers to showcase different textures from rustic to refined. Subcategories include junmai ginjo and junmai daiginjo, which must still be produced without added alcohol and use progressively greater rice polishing (ginjo typically 60% remaining, daiginjo 50% or less). Some junmai styles use traditional methods such as kimoto or yamahai, which influence acidity and complexity, while others employ modern fermentation techniques.

Flavor and serving: Junmaishu tends to have fuller body and more pronounced umami than some other sake styles, with a range of aromas from fruit- and cereal-like to earthy. Its acidity can be higher, and the mouthfeel might be drying or crisp. It is commonly served slightly chilled to room temperature, though certain batches can be enjoyed warm depending on their profile. Pairings include grilled fish, tofu dishes, and simmered vegetables.

Overview: Junmaishu is widely produced in Japan and exported internationally, with many breweries offering multiple junmai styles. The category highlights purity of ingredients and craftsmanship rather than a fixed flavor profile, making it a versatile option for varied dining contexts and sake preferences.