ginjō sake; high-quality sake
A premium sake brewed at low temperatures from rice polished to at least 60% of its original size. The term is a specific grade in the sake classification system.
Ginjō sake is characterized by its fruity aroma.
This ginjō sake is made from Yamada Nishiki rice.
Junmai ginjō is ginjō sake made without added alcohol, using only rice, water, and koji.
junmai ginjō sake; ginjō sake with no added alcohol
From 吟 (gin, 'to sing' or 'to recite') + 醸 (jō, 'to brew'), referring to the careful, artisanal brewing process. The exact historical coinage is uncertain, but the term became official with the modern sake grading system.