The word “吟醸 (ginjo)” on a sake label shows that at least 40% of the outer part of the rice has been polished away, and that the sake was made by a method called “ginjo brewing (ginjo-zukuri, 吟醸造り)”. It is one of the special designations (tokutei meisho, 特定名称) set by national standards, and only sake that meets the conditions may use it. The special designations as a whole are explained on the Types of sake page.
Conditions for ginjo-shu
| Item | Condition |
|---|---|
| Ingredients | Rice, rice koji (kome koji, 米麹), brewer’s alcohol (jozo alcohol, 醸造アルコール) |
| Rice polishing | At least 40% of the outer rice polished away (rice polishing ratio of 60% or less) |
| Brewing method | Ginjo brewing |
| Rice used for the rice koji | At least 15% of the weight of the rice used as an ingredient |
| Aroma and taste | A distinctive aroma and taste, with good color and luster |
Brewer’s alcohol is alcohol made from ingredients that contain starch or sugar. The amount that can be added to ginjo-shu is limited to 10% of the weight of the polished rice used as an ingredient.
What ginjo brewing is
Ginjo brewing is a term meaning “brewing with careful selection”. Traditionally, well-polished rice is fermented slowly at a low temperature, and a larger share of sake lees is left over after pressing, so that a distinctive aroma called “ginko (吟香)” develops.
Ginjo-shu could be sold as a product once dedicated yeast for ginjo brewing, and techniques for rice handling, fermentation control, and bottling and shipping, had been developed and spread.
The four names that include “ginjo”
There are four special designations that include “ginjo”. The differences are whether brewer’s alcohol is added, and how much of the rice is polished away.
| Name | Brewer’s alcohol | Rice polishing |
|---|---|---|
| Ginjo-shu (吟醸酒) | A small amount is added | At least 40% of the outer rice polished away |
| Daiginjo-shu (大吟醸酒) | A small amount is added | At least half of the outer rice polished away |
| Junmai ginjo-shu (純米吟醸酒) | Not added | At least 40% of the outer rice polished away |
| Junmai daiginjo-shu (純米大吟醸酒) | Not added | At least half of the outer rice polished away |
All four types must be made by ginjo brewing. → Daiginjo-shu / Junmai ginjo-shu / Junmai daiginjo-shu
The special designations can also be divided broadly into three groups by ingredients: “ginjo-shu”, “junmai-shu” and “honjozo-shu”. In this grouping, the four types together are called “ginjo-shu”.
Telling them apart on the label
Look at the “原材料名” (ingredients) section on the back label of the bottle. Sake with a special designation is supposed to show the rice polishing ratio (seimai buai, 精米歩合) right next to this section.
| Label entry | For ginjo-shu |
|---|---|
| 原材料名 (ingredients) | 米、米こうじ、醸造アルコール (rice, rice koji, brewer’s alcohol) |
| 精米歩合 (rice polishing ratio) | A figure of 60% or less |
If the ingredients do not include brewer’s alcohol and the label says “純米吟醸”, it is junmai ginjo-shu.
Even under the same brewery or the same brand name, the special designation differs from product to product. When you buy, please check the label of each bottle.