Junmai vs Ginjo: Which Sake Type is Perfect for Your Palate?

Hi, it’s Junko from Japan! Understanding the differences between JUNMAI and GINJO sake can be a bit confusing, even for those who are familiar with Japanese sake like native Japanese people.

The type of sake is determined by two main factors: the ingredients used to make the sake and the degree to which the rice is polished.

Index

What Is Junmai Sake?
What Is Ginjo Sake?
1. What Is Daiginjo?
2. Why Some Ginjo Types of Sake Have Brewing Alcohol?
What Are the Taste Characteristics of Junmai and Ginjo Sake?
How Can You Tell If a Sake Is Junmai or Ginjo?
1. Find Out More about Japanese Sake

What Is Junmai Sake?

There are two types of sake: junmai and non-junmai. Junmai sake is made using only three ingredients: rice, koji (rice that has been inoculated with the koji fungus), and water.

The term “junmai” means “pure rice” in Japanese, so it’s easy to remember that junmai sake is made only from rice and water. I think that’s why sake is introduced as “rice wine” in English.

If any other ingredients are added to the sake, it’s no longer considered junmai. Specifically, if the sake contains added alcohol, it cannot be classified as junmai.

Added alcohol, also known as “jozo alcohol (brewer’s alcohol),” is a distilled alcohol made from plants such as sugarcane. It’s added to sake to adjust the alcohol content and improve the overall quality of the sake.

You might think that added alcohol would lower the quality of sake, but it’s actually used in some types of ginjo sake as well.

It’s not necessarily a bad thing, and it’s important to note that the use of added alcohol doesn’t automatically mean that the sake is of lower quality.

What Is Ginjo Sake?

Ginjo sake meets three specific criteria:

the rice is polished to 60% or less of its original size
the addition of brewer’s alcohol is limited to 10% or less
made using the special process called ginjo-zukuri.

But what exactly does that mean? Well, the rice polishing ratio refers to how much of the rice grain is left after the outer layer has been shaved off.

In the case of ginjo sake, only 60% or less of the original grain remains. This extensive polishing process results in a refined and elegant sake that’s known for its delightful fragrance and aroma.

In addition to the rice polishing process, ginjo is also made using a special brewing technique called ginjo-zukuri. This involves fermenting the rice at a low temperature for a longer period of time, which creates a unique aroma that’s distinct to ginjo sake.

It’s worth noting that while there are specific legal guidelines for what qualifies as ginjo sake, the exact process can vary from brewery to brewery.

Each brewery has its own unique approach to crafting ginjo sake, which adds to the diversity and complexity of this delicious and luxurious type of sake.

What Is Daiginjo?

Daiginjo is a type of “ginjo” sake, which means it meets certain criteria like a polishing ratio of 60% or less. But daiginjo takes it even further with a polishing ratio of 50% or less – that means they’ve removed more than half of the original rice grain!

It’s definitely a luxurious type of sake that you’ll want to try if you’re a sake enthusiast.

Why Some Ginjo Types of Sake Have Brewing Alcohol?

Some sake contain brewing alcohol, also known as “jozo alcohol.” Although the word “alcohol” may bring to mind negative connotations, it’s not always the case with sake.

Brewing alcohol is added to sake to enhance its fruity and aromatic qualities. Because sake’s aroma components are more soluble in alcohol than water, adding brewing alcohol can help extract and intensify those flavors.

It’s important to note that brewing alcohol is different from the type of alcohol we typically associate with drinking. Brewing alcohol is distilled repeatedly from plant materials like sugarcane and has a purity of nearly 100%.

The amount of brewing alcohol added to sake and the timing of its addition can significantly impact the final flavor and aroma. It’s one of the many techniques that a sake brewery can use to create a unique and delicious product.

So, don’t be afraid of the term “brewing alcohol” when it comes to sake – it’s simply a tool used by brewers to create the perfect balance of taste and aroma.

What Are the Taste Characteristics of Junmai and Ginjo Sake?

Junmai sake, made only from rice, rice koji, and water, has a rich flavor and depth that comes from the natural sweetness of the rice.

On the other hand, ginjo sake is made by polishing the rice to a high degree and adding brewing alcohol, resulting in a clean and refreshing taste. Additionally, the low-temperature fermentation process gives it a fruity and floral aroma known as “ginjo ko (ginjo fragrance).”

While it depends on the brand, junmai sake typically has a rich and full-bodied flavor, while ginjo sake is lighter and more refreshing, like the difference between full-bodied and light-bodied wine.

How Can You Tell If a Sake Is Junmai or Ginjo?

One way is to look for the label on the bottle. Sake bottles usually have a label that indicates the classification of the sake, including whether it is junmai or ginjo.

If the label says “junmai,” then it’s made using only rice, water, and rice koji. If the label says “ginjo,” then it’s made using rice that has been polished to at least 60% of its original size and brewed using the special ginjo-zukuri (ginjo- making) process.

Overall, it’s important to remember that junmai and ginjo sake are both unique and delicious in their own way.

Whether you prefer the rich and full-bodied flavor of junmai sake or the delicate and fruity taste of ginjo sake, both are worth exploring and enjoying!