Ginjo
60% or less polishing ratio

Light & Refreshing

Ginjo labels often possess fruity and floral flavour nuances, and tend to be light and refreshing on the palate. To receive the ginjo designation a sake must use rice that has been milled down to 60% of its original weight prior to steaming, but in practice many have a polishing ratio of 50%.

Dewazakura “Dewasansan”

Dewazakura “Dewasansan”

dewazakura-izumi-judan

Dewazakura “Izumi Judan”

dewazakura-namagenshu

Dewazakura “Namagenshu”

dewazakura-oka

Dewazakura “Oka”

dewazakura-omachi

Dewazakura “Omachi”

dewazakura-sarasara-nigori

Dewazakura “Sarasara Nigori”

dewazakura-tobiroku

Dewazakura “Tobiroku”

kamoizumi-nigori-ginjo

Kamoizumi “Nigori Ginjo”

kamoizumi-red-maple

Kamoizumi “Red Maple”

kamoizumi-sachi

Kamoizumi “Sachi”

kokuryu-junmai-ginjo

Kokuryu “Junmai Ginjo”

kokuryu-tokusen

Kokuryu “Tokusen”

koshi-no-kanbai-sai

Koshi no Kanbai “Sai”

koshi-no-kanbai-tokusen

Koshi no Kanbai “Tokusen”

masumi-arabashiri

Masumi “Arabashiri”

masumi-hiyaoroshi

Masumi “Hiyaoroshi”

nagurayama-nigori-ginjo

Nagurayama “Nigori Ginjo”

nagurayama-yokikana

Nagurayama “Yokikana”

seitoku-junmai-ginjo

Seitoku “Junmai Ginjo”

sohomare-junmai-ginjo

Sohomare “Junmai Ginjo”

tamagawa-ice-breaker

Tamagawa “Ice Breaker”

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