吟
醸
/gin-joh/
Ginjo is characterised by its high degree of rice polishing and low-temperature fermentation, producing a sake with a light, fragrant profile and subtle fruity and floral notes. Perfectly paired with Katsuo no tataki, seared bonito from Kochi, which offers a fresh, nuanced flavour that complements Ginjo’s refinement.
Delicate seafood dishes with light presentation
This sake has a very clean taste, with a bright and fragrant profile.
Ginjo sake was created with the goal of developing a more aromatic and refined sake by using highly polished rice and specialised yeast strains – a true innovation in the sake brewing space.
Try Ginjo with elegantly presented seafood like pan-seared Dover sole or steamed sea bass.
