Light & Refreshing
Ginjo labels often possess fruity and flavor nuances, and tend to be light and refreshing on the palate. To receive the ginjo designation a sake must use rice that has been milled down to 60% of its original weight prior to steaming, but in practice many have a polishing ratio of 50%.
- All
- Ginjo
- Junmai Ginjo
Dewazakura “Izumi Judan”
Dewazakura “Namagenshu”
Dewazakura “Oka”
Dewazakura “Omachi”
Dewazakura “Sarasara Nigori”
Dewazakura “Tobiroku”
Islander “Golden State Ginjo”
Islander “Kitashizuku Junmai Ginjo”
Kamoizumi “Nigori Ginjo”
Kamoizumi “Red Maple”
Kamoizumi “Sachi”
Kokuryu “Junmai Ginjo”
Koshi no Kanbai “Amane”
Koshi no Kanbai “Sai”
Koshi no Kanbai “Tokusen”
Masumi “Arabashiri”
Masumi “Hiyaoroshi”
Masumi “Shiro”
Nagurayama “Nigori Ginjo”
Nagurayama “Yokikana”
Seitoku “Genshu”
Seitoku “Junmai Ginjo”
Sohomare “Junmai Ginjo”
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