Ginjo is an intermediate grade of quality sake, the rice wine which has become a strong symbol of Japanese culture. Gin means "careful selection" and jo means "ferment", meaning that this particular style of sake is a more carefully selected brew.
The rice used in production must be polished to at least 60 percent of its original weight, which removes the bran and gives more purity of flavor. This is then steamed, and a kind of mold called koji is added to at least 15 percent of the rice to break down the starch into sugar. Yeast is then added to convert this sugar to alcohol. Standard Ginjo sake may have some brewer's alcohol added during fermentation, but sake labeled junmai ginjo cannot.
Ginjo sake is generally lighter in style, with fruity aromas. It pairs well with lighter dishes such as sashimi, and is best served chilled or at room temperature to enunciate the floral aromas.
