Junmai Daiginjo — highest subclass of junmai ginjo-shu, brewed with very highly polished rice to at least 50% with very precise and labor intensive methods. It represents the pinnacle of the brewers’ art. It is generally light, complex and fragrant.
Junmai Ginjo— Brewed with labor-intensive steps, eschewing machinery for traditional tools and methods, using highly polished rice (at least 60%) and fermented at colder temperatures for longer periods of time. Light, fruity, refined.
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