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A ginjo sake is a sake made from rice that has been polished up to 40%. They are fermented for a longer time and at lower temperatures. Ginjo sakes are usually fruity, light and not sour.
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the alcohol was only produced using fermentation. The polishing of rice grains (70%...
Description : Junmai ginjo sake very well balanced. Grains of rice have been polished at 55%. It is produced with a mix of two different rice varieties: the well known sake rice...
Description : This is a junmai ginjo made through collaboration between rice growers and sake producers. This sake is locally produced, with the rice cultivated in the montain...
Description : This junmai kimoto sake is traditionally brewed according to a 100 years old technique. It has a deep yet lingering taste, with a mellowness on the finish, typical...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : Sake junmai ginjo brewed from Saga "Sagano hana" rice. The rice grains have been polished at 55%, that gives this sake a subtle taste. Alcohol by volume : 15°
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : This sake is produced with Omachi rice. It is a rice that have been cultivated by the brewer in Hiroshima prefecture. It is a «junmai» sake, which means the...
Description : It is a un sake made with a traditional barrel fermentation process called «kimoto». In this ancestral process the lactic acid needed to ferment the sake comes...
Description : This sake is made with senbon nishiki rice cultivated in the Hiroshima prefecture. The producer selects the rice grains with low protein in order to create a sake...