Similar to junmai ginjo, ginjo sake is made with rice that has been polished down to 60% or less. This level of rice polishing can produce fruity, floral sake with a clean taste. Food pairing recommendations are also similar: cold, light dishes that don’t hide the sake’s delicate flavors. What separates ginjo from junmai ginjo is the use of brewer’s alcohol. This addition makes ginjo a fresher, slightly more aromatic product with a slightly cleaner finish called “kire.” 

Much of Palate Project’s ginjo collection rests in the $20 to $50 price range. A prime example of this sake category is the bottle that kicked off the ginjo craze with its delicate cherry blossom and clean, mineral flavors: Dewazakura “Oka” Cherry Bouquet. Another is Kubota “Senju,” which embodies the Niigata style with its clean, dry delivery and its melon-forward flavor. Mizubasho “Ginjo” is also fruity and elegant, with a gentle touch of umami and dryness — a great option for white wine lovers!