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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
DENEMON

DENEMON

JUNMAI GINJO
Prefecture: Niigata
Region: Chubu


SPECIFICATIONS
@ Rice: Gohyaku Mangoku
@ Rice Polishing: 55%
@ Alcohol: 15-16%
@ Yeast: 9
@ SMV: +2
@ Acidity: 1.4
@ Amino Acid: na


PRICE
$36.99 / 720 ml
Reference Code: #JMG4605


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MAP OF ORIGIN
Niigata
TASTING NOTES
Delicate, clean sake with a hint of melon, honeydew, apricot. Crispy finish.


FOOD PAIRING
Sushi, sashimi, salad, grilled chicken, turkey breast, white fish filet.


SERVING TEMPERATURE
Chilled, room temperature.