Filter
Ginjo and Junmai Ginjo (hereafter G/JG) styles vary from brewery to brewery, but their uniting quality is being a bit more delicate, elegant, or in wine-speak we might call it precision and finesse, than honjozo, junmai and futsushu. G/JG can be floral and aromatic, fruity or plush, while others are ricey, umami, nutty, or herbal. Some are intensely flavorful and rich, others are featherweight and water-like.
Because the legal requirements for G/JG are so broad, differing from other premium grades only by specifying rice polishing percentage and koji management, a very wide range of G/JG can be found. Personally, I think of G/JG as being "wine glass sake:" something you sip and appreciate, often chilled, often with food.
