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Alcoholic drinks from Japan
Ginjo and daiginjo are sakes brewed from rice polished to 60 % or 50 % of its weight or less. Spotted koji, aromatic yeast and a long, cold main mash of about 5–10 °C give a light, fruity sake. Junmai versions use only rice, koji and water. Made in 10 steps over 7.6 months – 14 months. The longest step, mature, dilute and bottle, takes 6–12 months (Japan Sake and Shochu Makers Association and…) and runs at 15 °C (Japan Sake and Shochu Makers Association and…). Aspergillus oryzae and Saccharomyces cerevisiae sake yeasts bred for ginjo aroma do most of the fermenting.
| Main step | 6–12 monthsReported[nrib2011] | Mature, dilute and bottle |
|---|---|---|
| Temperature | 15 °CReported[nrib2011] | Mature, dilute and bottle |
| 80 | Steamed polished rice · Standard mash ratio, counted as polished rice[nrib2011] |
| 20 | Rice koji (kome-koji) · Koji rice must be at least 15 % of all polished rice for a special designation[nrib2011][nta-label] |
| 130 | Water · Standard mash ratio[nrib2011] |
| Yeast starter (shubo) · Added with the first addition on day 1[nrib2011] | |
| Less than 10 % of the polished-rice weight | Brewer's alcohol (jozo-alcohol), ginjo and daiginjo only · Usually added as 30 % alcohol; none in junmai ginjo or junmai daiginjo[nrib2011][nta-label] |
| Starter | koji/qu/mold-starter (rice koji) plus a yeast starter (shubo), usually sokujo-moto |
Total time across the recorded steps: 7.6 months – 14 months
What changes: A roller grinds away the rice's outer layers, leaving the starchy core
Removing fat helps fruity esters form; removing protein gives a lighter taste. Output: highly polished white rice.
Microbes at work in this step
none
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ginjo-zukuri follows the base sake flow but changes four things. The rice is polished much harder, the koji is spotted tsukihaze, the yeast is an aromatic ginjo strain, and the main mash runs colder and longer. Gentle pressing keeps the taste light.
Sake is stable once pasteurised because of its high alcohol. Ethyl carbamate can form in sake; Health Canada keeps a maximum level of 200 ppb for it. WHO says no level of alcohol use is safe for health.
Every number is labelled with how it is known. How this atlas is made
The national brewing institute (now NRIB) was founded in 1904, and the Brewing Society of Japan has distributed numbered Kyokai yeasts since 1906. Kyokai No. 9, a ginjo yeast, was isolated in Kumamoto in 1953.
