Daiginjo or junmai daiginjo: At least 50 percent of the rice kernel is milled away. Ginjo or junmai ginjo: At least 40 percent of the kernel is milled away. Junmai: "Pure rice sake" is made without additives -- and at least 30 percent of the kernel is removed.
Sake Sense
Sake Sense
Sake Sense
Daiginjo or junmai daiginjo: At least 50 percent of the rice kernel is milled away. Ginjo or junmai ginjo: At least 40 percent of the kernel is milled away. Junmai: "Pure rice sake" is made without additives -- and at least 30 percent of the kernel is removed.