HOMEPAGE Menu for Mukune.com - Japanese Premium Sake
pixel

 

pixel pixel
Mukune.com Web Site -- Premium Japanese Sake
pixel
spacer

 

spacer
spacer
Mukune Brand Premium Sake in the USA
Mukune
Root of Innocence
Junmai Ginjo

Mukune Sake
Now Available
in 49 States !!!!
(outside link listing
our distributors)


 

Sake Flask and two cups (Tokkuri and Guinomi) WHAT IS PREMIUM SAKE?

Ginjo Sake Equals Premium Sake
The term "Ginjo" is synonomous with premium sake, the type of sake exported by eSake's brewers. Ginjo is not a brand name. It is a style (a grade, category, class) of sake. Ginjo sake is to regular sake what single malt scotch is to regular scotch, or what 100% agave tequila is to regular tequila. Only 8% to 9% of all sake brewed is Ginjo grade. If you see the term "Ginjo" anywhere on the label, it means the sake you're about to drink is better than 90% of all sake out there. 

Premium versus Non-Premium Sake
 Only the highest grades of sake are exported to the USA

Premium Sake

For more on the various grades of sake,
please visit the Sake Parameters page.
 To visit eSake.com, please click here.

Ginjo Classification
Government regulations strictly define the meaning of the Ginjo classification. First and foremost is rice milling, which greatly influences the final taste. To legally qualify as a Ginjo (premium) sake, at least the outer 40% of the grain must be milled away. For Daiginjo (super premium sake) at least the outer 50% of the rice kernel must be milled away. See below chart for more details. On top of that, special rice (not table rice), special yeast, lower fermentation temperatures, longer periods of fermentation, and other labor -intensive techniques must be painstakingly followed in brewing Ginjo-level sake.

Best Enjoyed Chilled
Premium Ginjo sake is much more delicate, balanced, fragrant, and complex than non-premium sake (sake with less stringent milling requirements). That's why Ginjo sake is best enjoyed slightly chilled, for warming or overchilling premium sake tends to mask or destroy its refined flavors. When you warm a premium sake, you bludgeon its true taste -- you're essentially destroying the flavor intended by the brewer.

Caveats
In Japan, the concept "Ginjo Equals Premium" is authentic and widespread, yet there are a few drawbacks to this concept. First, some "non-Ginjo" sake are classified as premium sake -- namely Honjozo, Tokubetsu Honjozo, Junmai, and Tokubetsu Junmai. Although these products fall just below the Ginjo category, they are nonetheless very much premium (at least the outer 30% of the rice kernel is milled away). Second, Ginjo-level sake comes in various subclasses -- namely Ginjo and Junmai Ginjo, as well as Daiginjo and Junmai Daiginjo. The differences among these subclasses are not clearly conveyed.

Sake Montage

For more on the various grades of sake,
 please visit the Sake Parameters page

Shuki by Minegish SeikoShuki by Harada Shuroku, photo courtesy of Honoho Geijutsu
Happy Sake Sipping

  

 

spacer
pixel pixel

Copyright Mukune.com