3. JUNMAI GINJO

Premium SAKE made with 100% rice grains, KOJI, and local spring water. The rice grains are polished to at least 60%, and are fermented for longer periods in colder temperatures.

 

4. GINJO

Premium SAKE in the same class as JUNMAI GINJO with the rice grains polished to at least 60%, and fermented for longer periods in colder temperatures. In some cases pure distilled alcohol may be added to produce a refined fruity bouquet.

 

5. TOKUBETSU JUNMAI

Special harvest premium SAKE, made from rice stalks specifically created for sake making. Rice grains are milled to at least 70%. This class of SAKE is produced strictly from unique rice stalks, bringing to life the distinct flavors of its ingredients.