Junmai, in the context of sake, typically refers to a type of sake that is made purely from rice without the addition of any other ingredients such as alcohol or additives. It is often translated as “pure rice sake” or “pure rice wine.” The term Junmai can also be used to describe sake that has been milled or polished to a certain degree.
In the world of sake production, rice grains are milled or polished to remove the outer layers which contain proteins, fats, and impurities. The degree to which the rice is milled, known as the Seimaibuai, has a significant impact on the final taste and quality of the sake. Junmai sake is typically milled to at least 70% Seimaibuai, meaning that at least 30% of the outer portion of the rice grain is removed.
However, it's important to note that the term Junmai can also be used to describe sake that has been milled to even higher degrees. For example, Ginjo sake is milled to a minimum of 60% Seimaibuai, while Daiginjo sake is milled to a minimum of 50% Seimaibuai. These categories of Junmai sake are often considered to be of higher quality and have a more refined flavor profile.
Personally, I have had the opportunity to taste various Junmai sakes and have found them to be incredibly diverse in terms of flavor and aroma. The purity and simplicity of Junmai sake allow the natural characteristics of the rice to shine through, resulting in a wide range of flavors ranging from earthy and robust to delicate and floral.
One of the reasons Junmai sake is highly regarded is because it showcases the craftsmanship and skill of the brewers. Since no additional ingredients are added, the quality of the rice and the brewing techniques become paramount in creating a well-balanced and enjoyable sake.
Junmai refers to sake that is made purely from rice without the addition of any other ingredients. It can also refer to sake that has been milled to a certain degree, with Junmai Ginjo and Junmai Daiginjo being more refined versions of Junmai sake. The term Junmai signifies a commitment to purity and craftsmanship in sake production, resulting in a diverse range of flavors and styles.