Fragrant, Fruit-Driven Junmai Ginjo for the Table Junmai ginjo is the sweet spot of premium sake: fragrant and refined like a daiginjo, but with enough body and structure to drink right through a meal. Hakutsuru's Superior Junmai Ginjo is pure rice, polished to 60%, and brims with fruit, blueberry and melon up front, balanced pear and strawberry behind, finishing dry, round and smooth. At 14.5% from the 1743 Nada brewery, it is an elegant, food-friendly bottle that earns its place on any list. Why Sommeliers Choose This Pure-rice ginjo: junmai (no added alcohol), rice polished to 60% for fragrance with structure Fruit-forward: blueberry and melon with balanced pear and strawberry, elegant and aromatic Food-friendly: a dry, round, smooth finish that carries through a meal rather than just an aperitif Hakutsuru pedigree: from Nada, Kobe, the home of fine sake, by a house founded in 1743 How to Serve Lightly chilled: serve at 10–15°C to keep the fruit fresh and the finish clean Wine glass: a tulip glass shows the blueberry and melon aromatics well Through the meal: structured enough to pair with sushi, grilled fish and lighter mains Keep it cool: avoid warming, which mutes the fragrant ginjo character 純米吟醸 — Junmai ginjo, the all-rounder grade Ginjo (吟醸) means the rice is polished to at least 60% and fermented slowly and cool to develop fragrant, fruity aromatics. Junmai (純米, "pure rice") means no distilled alcohol is added, just rice, water and koji. Junmai ginjo therefore sits one polishing step below daiginjo, which is exactly why many drinkers love it: it keeps the fragrance and elegance of a premium sake but holds a touch more body and rice character, which makes it more versatile at the table. Hakutsuru has refined this craft in Nada since 1743, in a district renowned for its hard Rokko water, premium rice and centuries-old toji tradition. Learn more: The SushiSushi Guide to Hakutsuru Sake What food goes with junmai ginjo? Its fragrance and dry, smooth finish make it a natural match for Japanese food, sushi and sashimi, grilled and salt-cured fish, tempura and lighter chicken or vegetable dishes, where it complements without overwhelming. The fruit notes also work surprisingly well with European cooking: shellfish, cured fish, soft cheeses and delicate poultry. Because it is balanced rather than heavy, it pairs across a meal more easily than a richer junmai or a very delicate daiginjo, which is what makes a good junmai ginjo such a useful house pour. Product Details Grade 純米吟醸 — Junmai Ginjo Brand Hakutsuru (白鶴), founded 1743 Rice Polish 60% ABV 14.5% Sake Meter Value +3 (off-dry) Acidity 1.3 Volume 720ml Serve Lightly chilled, 10–15°C Origin Nada, Kobe, Japan What is the difference between junmai ginjo and junmai daiginjo? The polishing ratio. Both are junmai (pure rice, no added alcohol), but ginjo polishes the rice to at least 60% and daiginjo to at least 50%. More polishing generally gives a more delicate, aromatic and lighter sake, so junmai daiginjo is typically the more refined and fragrant of the two. Junmai ginjo keeps a little more body and rice character, which many drinkers actually prefer with food, as it stands up to a dish rather than being overwhelmed by it. What temperature should I serve it at? Lightly chilled, around 10–15°C. That keeps the blueberry and melon fruit fresh and the finish clean and dry. As a junmai ginjo it has a touch more body than a daiginjo, so it copes with being a little less cold, but it is still best served cool rather than warm. A wine glass lets the aromatics open. Take it from the fridge a few minutes before pouring. How should I store it? Keep it cool and out of direct light, ideally refrigerated, especially once opened. Ginjo sake is more delicate than everyday styles and its aromatics fade with heat and light. Stand the bottle upright, and once opened drink it within a week or two while the fruit is at its brightest. Unopened and kept cold, it holds well for several months.
