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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
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Specialty
Shochu/Awamori

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Junmai Ginjo/Ginjo

Junmai Ginjo and Ginjo sake are made from rice that has been milled down to at least 60% of its original size. The fundamental difference between these two classifications is that Ginjo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai Ginjo does not

Flavor-wise, Junmai Ginjo and Ginjo are both likely to be light, fruity, and refined with Ginjo’s exhibiting a more aromatic character.
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Junmai Ginjo/Ginjo BACK TO BROWSE
FUKUJU

FUKUJU

JUNMAI GINJO
Prefecture: Hyogo
Region: Kinki


SPECIFICATIONS
@ Rice: Gohyaku Mangoku
@ Rice Polishing: 50%
@ Alcohol: 15-16%
@ Yeast: #1801
@ SMV: +2
@ Acidity: 1.4
@ Amino Acid: 1.0


PRICE
$41.99 / 720 ml
Reference Code: #JMG5102


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MAP OF ORIGIN
Hyogo
TASTING NOTES
Hint of strawberry and tropical fruit aromas with subtle flavors of melon, citrus, and mango that unfold gracefully on the palate.


FOOD PAIRING
Goat cheese, Greek salad, Penne with asparagus balsamic butter sauce, spinach pie, grilled vegetables, vegetable sushi, sautéed salmon.


SERVING TEMPERATURE
Chilled.