The difference between junmai and ginjo sake lies in the level of rice polishing, which can vary by as little as 10%. However, this seemingly small difference can have a significant impact on the aroma and flavor profile of the sake.
Junmai sake is made with rice that has been polished to at least 70% of its original size. This means that 30% of the outer layer of the rice grain, which contains proteins, fats, and impurities, is still present. As a result, junmai sake tends to have a slightly richer and fuller body compared to ginjo sake.
On the other hand, ginjo sake is made with rice that has been polished to at least 60% of its original size, leaving only 40% of the outer layer. This additional polishing removes more impurities and allows for a cleaner and more refined flavor profile. Ginjo sake often exhibits more expressive aromas, with fruity and floral notes being more prominent.
The aroma of junmai sake is typically more subdued compared to ginjo. It may have hints of rice, earthiness, or yeast, but the overall aroma profile is not as pronounced. This can be attributed to the presence of the outer layer of the rice grain, which can mask some of the more delicate aromas.
In terms of taste, junmai sake tends to have a bolder and richer flavor. It may have a slightly higher acidity and a fuller mouthfeel. The flavors can range from earthy and savory to nutty and even slightly sweet. Junmai sake often pairs well with heartier dishes and robust flavors.
Ginjo sake, on the other hand, offers a more delicate and nuanced flavor experience. The cleaner and more refined profile allows for the expression of subtle fruit, floral, and herbal notes. The finish of ginjo sake is often softer and smoother, making it a popular choice for those who prefer a lighter and more elegant sake.
It's important to note that these descriptions are generalizations, and there can be variations within each category of sake. The skill and technique of the brewer, as well as the specific rice and yeast strains used, can also influence the final flavor of the sake.
In my personal experience as a sommelier and brewer, I have found that junmai sake tends to be a favorite among those who enjoy bold and robust flavors. Its richness and depth make it a great accompaniment to hearty dishes such as grilled meats or stews.
On the other hand, ginjo sake appeals to those who appreciate more delicate and aromatic profiles. Its expressive aromas and soft finish make it a versatile choice that can pair well with a wide range of cuisines, from seafood to vegetarian dishes.
To summarize, the difference between junmai and ginjo sake lies in the rice polishing ratio, which affects the aroma and flavor profile. Junmai sake has a richer body and subdued aromas, while ginjo sake offers more expressive aromas of fruit and floral notes, with a softer finish.