The highest grade of sake is known as Ginjo. This prestigious category is further divided into four sub-types: Ginjo, Junmai Ginjo, Daiginjo, and Junmai Daiginjo. These classifications are based on the polishing ratio of the rice used in the sake-making process.
To be classified as Ginjo, the rice must be polished to 60% or less of its original size. This means that at least 40% of the outer portion of the rice grain has been removed. The polishing process is crucial as it eliminates impurities and enhances the flavor profile of the sake.
Junmai Ginjo, on the other hand, follows the same polishing ratio as Ginjo sake but has the added requirement of being made purely from rice, water, koji mold, and yeast. It does not contain any added alcohol or other ingredients. This results in a purer and more traditional style of sake.
Moving up the ladder, we have Daiginjo, which translates to ‘great special brew’. To earn this classification, the rice must be polished to 50% or less. This means that at least half of the outer part of the rice grain has been removed, leaving only the core. The more extensive polishing process contributes to a more refined and delicate flavor profile.
Similar to Junmai Ginjo, Junmai Daiginjo follows the same polishing ratio as Daiginjo but is made purely from rice, water, koji mold, and yeast. By omitting the addition of alcohol or other ingredients, Junmai Daiginjo showcases the craftsmanship of the sake brewer and allows the natural flavors of the rice to shine through.
These ginjo grade sakes are highly regarded for their complex aromas, smooth textures, and nuanced flavors. They are often described as floral, fruity, and elegant. The meticulous polishing and brewing techniques required to produce ginjo sake make it a labor-intensive and time-consuming process.
In my personal experience, I have had the opportunity to try various ginjo grade sakes, and each one has been a unique and memorable experience. The attention to detail and the craftsmanship involved in producing these sakes is truly remarkable. From the aroma to the taste, every sip reveals layers of complexity and a depth of flavor that sets them apart from other types of sake.
To summarize, the highest grade of sake is Ginjo, which is further classified into Ginjo, Junmai Ginjo, Daiginjo, and Junmai Daiginjo. These sakes are distinguished by their rice polishing ratios and offer a range of flavors and aromas that showcase the skill and artistry of the sake brewer.