1.
ginjo; premium sake brewing method
A sake brewing category where rice is polished to remove at least 40% of the outer grain, producing a lighter, more aromatic flavor.
A compound of 吟 (to recite carefully, to select) and 醸 (to brew). The character 吟 here implies careful selection and craftsmanship in the brewing process.
Sake is classified by how much the rice grain is polished (精米歩合). 吟醸 requires polishing to 60% or less (removing 40%+), while 大吟醸 requires polishing to 50% or less. More polishing generally produces a cleaner, more delicate flavor.
Common collocations
- 吟醸酒: ginjo sake
- 大吟醸: daiginjo (ultra-premium, polished to 50%+)
- 純米吟醸: junmai ginjo (pure rice ginjo, no added alcohol)
- 吟醸造り: ginjo brewing method
Similar words
- 本醸造: honjozo — a less polished category (70% or less), lighter than 純米 but less aromatic than 吟醸
- 純米: junmai — sake made only from rice, water, and koji, without added brewing alcohol