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 (60%-50% respectively).

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 (60%-50% respectively).

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 (60%-50% respectively).

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 (60%-50% respectively).

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 (60%-50% respectively).

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 (60%-50% respectively).