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%.
- All
- Ginjo
- Junmai Ginjo
Dewazakura “Izumi Judan”
Dewazakura “Namagenshu”
Dewazakura “Oka”
Dewazakura “Omachi”
Dewazakura “Tobiroku”
Kamoizumi “Nigori Ginjo”
Kamoizumi “Red Maple”
Kamoizumi “Sachi”
Kokuryu “Junmai Ginjo”
Koshi no Kanbai “Amane”
Koshi no Kanbai “Sai”
Koshi no Kanbai “Tokusen”
Masumi “Arabashiri”
Masumi “Hiyaoroshi”
Masumi “Shiro”
Nagurayama “Yokikana”
Seitoku “Junmai Ginjo”
Sohomare “Junmai Ginjo”
