the very polished slow-fermented ginjo

The Junmai Ginjo

Gin = important value
Jo = fermentation
Ginjo = long fermentation

A ginjo sake is a sake that has been fermented for a long time because it is brewed at a colder temperature than the other sakes of the brewery. For ginjo sakes we are also more careful at all stages, at all levels....... the only really compulsory rule is that the rate of polishing is equal to or less than 60% of the rice remaining after polishing. the idea is to get to the heart of the rice which will develop fruit or flower aromas
Gin = important value
Jo = fermentation
Ginjo = long fermentation

A ginjo sake is a sake that has been fermented for a long time because it is brewed at a colder temperature than the other sakes of the brewery. For ginjo sakes we are also more careful at all stages, at all levels....... the only really compulsory rule is that the rate of polishing is equal to or less than 60% of the rice remaining after polishing. the idea is to get to the heart of the rice which will develop fruit or flower aromas
  • Uzen TAWARAYUKI Junmai Ginjo Tsuyahime

    49,00 98,00 
  • Yushin blue Junmai Ginjo Namachozo

    51,00 52,00 
  • Uzen Shiraume Junmai Ginjo Yamahai Namazume

    52,00 110,00 
  • Uzen Shiraume Junmai Ginjo Chirori Namazume

    52,00 112,00 
  • Usen Shiraume Tawarayuki junmai ginjo Nama Shiboritate yamadanishiki&dewakirari

    52,00 98,00 
  • Usen Shiraume Tawarayuki junmai ginjo Nama Genshu Shiboritate Tsuyahime

    52,00 104,00 
  • Usen Shiraume Tawarayuki junmai ginjo Nama Shiboritate Yukiwakamaru

    52,00 98,00 
  • Hiokizakura Junmai Ginjo Densho Ghoriki

    54,00 108,00 
  • Usen Shiraume Tawarayuki junmai ginjo Nama Shiboritate yamadanishiki&miyamanishiki

    57,00 114,00 
  • Hikomago Junmai Ginjo Nanago

    3.200,00 10.000,00 
  • Kotori no saezuri Junmai Ginjo

    3.200,00 10.000,00 
  • Shinkame Junmai Ginjo Muroka Nama 2013

    4.500,00 
  • Shinkame Junmai Ginjo Nama Funakuchi 2013

    7.500,00 
  • Hikomago Junmai Ginjo nama Kase nigori Sparkling Koshu

    10.000,00 
  • Toki no nagare junmai ginjo
    Dai koshu blend 1984,85,86

    17.000,00 

The junmai Dai-ginjo

Gin = important value
Jo = fermentation
Ginjo = long fermentation
Dai = great, hight
Daiginjo = great ginjo

A Daiginjo is therefore a great ginjo with a long fermentation because it is brewed at a colder temperature than the other sakes of the brewery. We can also say "great" in the sense of "more" at all stages, at all levels....... the only really compulsory rule is that the rate of polishing is equal to or less than 50% of rice remaining after polishing. Even if some ginjo respect all the rules to be daiginjo, the brewer will only give the title daiginjo to those ginjo sakes he considers to be his greatest ginjo.
Gin = important value
Jo = fermentation
Ginjo = long fermentation
Dai = great, hight
Daiginjo = great ginjo

A Daiginjo is therefore a great ginjo with a long fermentation because it is brewed at a colder temperature than the other sakes of the brewery. We can also say "great" in the sense of "more" at all stages, at all levels....... the only really compulsory rule is that the rate of polishing is equal to or less than 50% of rice remaining after polishing. Even if some ginjo respect all the rules to be daiginjo, the brewer will only give the title daiginjo to those ginjo sakes he considers to be his greatest ginjo.
  • Hikomago junmai daiginjo

    4.000,00 16.000,00 
  • Hikomago Junmai Daiginjo
    Funakuchi 2001,02,03

    12.000,00 
  • Hikomago Junmai Daiginjo
    Funakuchi 2010,17

    12.000,00