What is Junmai-SAKE?
Japanese Sake can be divided into two types: those to which brewing alcohol is added during the production process and those to which it is not. Sake with no distilled alcohol added is called junmai-shu, which is made from rice, rice malt and water. It is the type of sake to which you can best appreciate the flavor and richness of the rice.
Junmaishu is further classified according to rice polishing ratio, production method and aroma.
Junmai-Ginjo-shu and Junmai-Daiginjo-shu
Junmai sake is made by the Ginjo-shu method and is called Junmai-Ginjo-shu or Junmai-Daiginjo-shu. It is made by slowly fermenting the more polished white rice at a low temperature, which gives it a unique aroma called "ginjo-scent". The process of making ginjo-shu is the process of making it so that it can be held.
However, when calling itself Junmai-Ginjo or Junmai-Daiginjo, there are requirements for polishing ratios.
Junmai ginjo-shu must be milled to 60% or less. The polishing ratio for Junmai Daiginjo Sake is set at 50% or less. In other words, Junmai Daiginjo Sake is made by polishing more rice than Junmai Daiginjo Sake.
Tokubetsu Junmaishu is literally a pure rice sake made by a special method. Although it is defined as a special process, there are no specific standards for its production method.