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Ginjo sake

Ginjo sake is one of the 6 main categories of sake.

It is made from at least 60% polished rice, and ferments at low temperatures over a longer period. A small amount of alcohol is added to the vats.

Ginjo sake offers complex, fruity, sweet flavors, with less acidity than junmai sake. Ginjo sake is best drunk chilled, at between 5% and 15%, and can accompany all kinds of Japanese and Western dishes.

Ginjo sake is popular and often appreciated. It is suitable for people new to sake.

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