Our Drinks

The word Junmai literally means "Pure Rice" so it refers to pure rice (non-additive) sake. Additionally, the Junmai classification means that the rice used has been polished to at least 70 percent. While it’s hard to over-generalize, Junmai sake tends to have a rich full body with an intense, slightly acidic flavor. This type of sake can be particularly nice when served warm or at room temperature.

The Junmai Ginjo category of sake are mandated to have a rice polishing standard of 40% removal and 60% remaining. This segment of sake are made using only the simplest ingredients of rice, water, mold, and yeast. Remember the word Junmai means “rice and water only”, so Junmai Ginjo translates to rice and water milled to 60%. Junmai Ginjo is a great collection of brews that can be fruity and fresh to umami and dry.

Daiginjo, which literally means "big ginjo," is often the most prized bottling of the sake brewery, representing the height of the brewmaster's ability. A minimum of 50% of the outer rice layers must be polished away to classify a sake as daiginjo.