Gin = Grande valeur // Jo = fermentation // Ginjo = Grande fermentation

Rules for the Ginjo designation:
taux de polissage (semaibuai) inférieur à 60%, voire inférieur à 50% pour le Daiginjo ( grand ginjo ).
colder fermentation temperature during the moromi stage, which results in a 10-day longer fermentation time. This makes a total of about 33 days.
more gentle pressing.
greater care in the production process at all stages.

  • Koikawa junmai ginjo nama nakadori miyama-nishiki