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Japanese sake is categorized by how much the rice has been polished and whether or not a small amount of distilled alcohol has been added. These distinctions influence everything — from aroma and texture to price point.
Junmai — Pure Rice Sake
“Junmai” means no added alcohol — just rice, water, yeast, and kōji. Junmai sake tends to be fuller-bodied, earthy, and rich, with umami depth. It’s often enjoyed slightly warm or at room temperature.
Ginjo — Refined and Fragrant
“Ginjo” sake uses rice polished to 60% or less of its original size. The result? Lighter, more aromatic brews with hints of fruit, flowers, or melon. Best enjoyed slightly chilled.
Daiginjo — The Pinnacle of Craft
With rice polished to 50% or less, Daiginjo represents the pinnacle of refinement. These are elegant, complex sakes — silky, expressive, and often served in fine dining settings.
Putting It Together
If Junmai represents tradition, Daiginjo embodies luxury. All are worth exploring — and together, they form the foundation of the sake world’s artistry.