> Beer Styles
Saké - Ginjo
Ginjo, which means specially brewed, more care is taken during all the aspects of processing. Fermentation is at a lower temperature and for longer periods while pressing is often done by hand. Ginjo sakes must use rice that has a seimaibuai (rice polishing rate) of at least 60%. This means the outside 40% of the rice has been gently polished away. Typically but not always a substyle of Junmai Ginjo and Honjozo Ginjo, where the latter has had ethanol added. Chu-ginjo (middle Ginjo) is a sake in-between Ginjo and digging in regards to rice polishing %-50% respectively).
Premium members can view the top 50 and be able to see if they've had a beer or not in each style category. Nonpremium members will be able to see the top 25.