Junmai, Ginjo & Daiginjo.

You don’t need to memorise these names. Think of them as clues to how a sake was made
— and what you might discover in the glass.

01 — THINK OF THEM AS STYLES

They’re different styles, not different levels.

These words tell you something about how a sake was made. They don’t tell you whether you’ll like it — and one isn’t automatically better than another.

02 — JUNMAI

Junmai can take many forms.

Junmai is made with rice, water, koji and yeast, without added brewing alcohol. It can be light or rich, clean or savoury — so treat the word as a clue, not a promise about flavour.

03 — GINJO & DAIGINJO

Often aromatic and refined.

Ginjo and Daiginjo are made with more highly polished rice and careful brewing methods. Many are fragrant and delicate, but flavours still vary from bottle to bottle.

04 — TRUST YOUR TASTE

The style you enjoy is the right one.

Choose the bottle that makes you curious, then let your own taste tell you what you think.

Curiosity is a good guide.

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