Junmai Daiginjo-shu is brewed with highly polished rice to more than 60% while the rice of the Junmai Ginjo-shu is polished to more than 50%.? Fermented at colder temperatures for longer periods of time.? Fruity, clarity and delicate flavor. These are simply made from rice, water and koji (malted rice). Junmai Daiginjo-shu is recognized as the pinnacle of the brewers’ art.
Made with only rice, water and koji. Has a rich flavor. The rice used has to be polished to more than 30%. Can be enjoyed as kan( heated to around 35 to 45 ℃), on the rocks, or chilled.
Ginjo-shu and Daiginjo-shu are brewed similar to the Junmai Ginjo-shu and Junmai Daiginjo-shu. The difference is whether the small amount of pure distilled alcohol is added or not. Ginjo-shu and Daiginjo-shu are blended with alcohol to have aromatic, refined and fruity flavor.
Made with rice (polished to more than 30%), water, koji and a very small amount of pure distilled alcohol. Mildly fragrant, light and easy to drink.