Junmai and Ginjo are two different styles of sake that have distinct characteristics and brewing processes. Let's delve into the differences between the two and explore the unique qualities they each possess.
1. Rice Polishing:
– Junmai Sake: The term “Junmai” refers to sake that is made with only rice, water, yeast, and koji (a mold that converts rice starch into sugar). Junmai sake does not have any added distilled alcohol. For a sake to be labeled as Junmai, the rice must be polished to at least 70% or less remaining.
– Ginjo Sake: Ginjo sake also follows the same rice polishing requirement as Junmai, with the rice being polished to a minimum of 60% remaining. However, Ginjo sake differs in that a small amount of distilled alcohol is added during the brewing process. This addition of alcohol helps to create a lighter and more aromatic profile.
2. Brewing Process:
– Junmai Sake: The absence of added alcohol in Junmai sake allows for a more direct expression of the rice and yeast flavors. This style often exhibits a rich and full-bodied character with earthy and savory notes. The absence of added alcohol also contributes to a deeper and more complex flavor profile.
– Ginjo Sake: The addition of distilled alcohol in Ginjo sake has a significant impact on its flavor and aroma. The alcohol helps to extract delicate and fruity aromas from the rice during fermentation. This style of sake is known for its vibrant and floral notes, along with a lighter and more refined taste.
3. Flavor Profiles:
– Junmai Sake: Due to its full-bodied nature, Junmai sake pairs well with hearty and rich dishes. It can complement flavors of grilled meats, stews, and bold cheeses. The umami-rich qualities of Junmai sake make it a great match for umami-forward dishes like sushi and sashimi.
– Ginjo Sake: With its lighter and more fragrant profile, Ginjo sake pairs well with lighter dishes such as seafood, salads, and delicate flavors like tofu. The floral and fruity notes of Ginjo sake make it a perfect accompaniment to sushi rolls, tempura, and lighter appetizers.
4. Personal Experiences:
– As a sommelier and brewer, I have had the pleasure of experiencing the nuances of both Junmai and Ginjo sake. I find Junmai sake to be incredibly rich and complex, with deep flavors that linger on the palate. It pairs exceptionally well with robust and flavorful dishes, creating a harmonious balance of taste.
– On the other hand, Ginjo sake offers a more delicate and aromatic experience. The addition of alcohol enhances the fragrance and creates a refreshing and vibrant sake. I often enjoy Ginjo sake with lighter meals, as it adds a touch of elegance and brightness to the dining experience.
The main difference between Junmai and Ginjo sake lies in the addition of distilled alcohol during the brewing process. Junmai sake is made solely from rice, water, yeast, and koji, while Ginjo sake incorporates a small amount of alcohol. These variations result in distinct flavor profiles, with Junmai sake being fuller-bodied and Ginjo sake showcasing lighter and more fragrant characteristics.