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.
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.