Ginjo 0 Items Follow

Ginjo is like Junmai Ginjo, which requires milling of 40% of the rice grain so that 60% of each grain remains. However, Ginjo allows a small amount of distilled alcohol to be added during fermentation, which can make this style a bit more fresh, aromatic and clean on the palate, compared with its counterpart. Pair Ginjo saké with cold, crisp or raw dishes that don't hide the saké’s delicate flavors.