1.
ginjo sake; premium sake brewed from highly polished rice
A grade of Japanese sake made from rice that has been polished to remove at least 40% of the outer layer. Known for its fruity aroma and clean, refined flavor.
吟醸酒を一本頼んだ。
I ordered a bottle of ginjo sake.
この吟醸酒は華やかな香りがする。
This ginjo sake has an elegant aroma.
冷やした吟醸酒は刺身との相性が抜群だ。
Chilled ginjo sake pairs exceptionally well with sashimi.
One of the special designation grades (特定名称酒) of Japanese sake. 吟醸 means 'carefully brewed,' and the classification requires a rice polishing ratio (精米歩合) of 60% or less (meaning 40% or more of each grain is polished away). The extensive polishing removes proteins and fats, resulting in a lighter, more fragrant sake.
SAKE GRADES (by polishing):
- 大吟醸酒: daiginjo — polished to 50% or less, the most premium
- 吟醸酒: ginjo — polished to 60% or less
- 本醸造酒: honjozo — polished to 70% or less
- 純米: junmai — pure rice, no added alcohol (can be combined with the above)
COMMON COLLOCATIONS:
- 純米吟醸: junmai ginjo — ginjo sake made only from rice, water, and koji
- 吟醸香: ginjo aroma — the characteristic fruity scent
- 吟醸酒を冷やで飲む: to drink ginjo sake chilled
CULTURAL NOTE:
吟醸酒 is best served chilled to preserve its delicate aroma. It became popular in the 1980s and helped transform the image of sake from a rustic drink to a refined beverage.