ginjo

Ginjo is a premium category of sake defined primarily by rice polishing and brewing methods. The rice used for ginjo is milled to 60% of its original size or less, meaning at least 40% of the grain is removed to minimize influence from outer bran and create a more delicate flavor and aroma. Ginjo sake is typically light-bodied with a refined, fragrant profile, often described as fruity or floral, and a smooth finish.

There are two main subcategories: junmai ginjo and ginjo. Junmai ginjo is crafted with only rice, water, koji, and yeast, with no added brewer’s alcohol. Ginjo that includes a small amount of distilled alcohol is usually referred to simply as ginjo (non-junmai ginjo); the alcohol can enhance aroma and extraction.

Production practices emphasize careful temperature control and longer fermentation to preserve aromatics. The style tends toward a clean, crisp palate, and is frequently associated with a polished, elegant presentation.

Serving and pairing guidelines suggest ginjo is well suited to light dishes and seafood. It is commonly served slightly chilled to emphasize aroma, though some marques may be enjoyed at cooler or slightly warmer temperatures depending on the specific bottle and personal preference. Ginjo pairs well with sushi, sashimi, grilled fish, and other delicate flavors, where its finesse complements rather than overwhelms the dish.