Following on my previous post, here are fifteen Japanese Sake terms to make you look like an expert the next time you order Sake. Kanpai! 1. Ginjo Ginjo is a highly polished style of sake. 2. Daijingo Daijingo is even more polished than Ginjo. If you see this on the label, you can expect a clean and delicate style, with fruit and floral aromas is perfect with seafood. They can be served cool. 3. & 4. Kimoto, Yamahai Yamahai (or you may see Kimoto, its predecessor) is the traditional process of making Sake where a starter culture naturally develops over a few weeks (much like sourdough bread). The Sakes are fuller-bodied, with higher sweetness and acidity, with a rich and deep flavour. Sometimes showing a gamey flavour, they are particularly good with meat dishes. 5. Tokbetsu Translated as ‘special’ in Japanese and can mean a few things when written on the label – whether it is a special type of brewing or a higher rice polishing level than usual. 6. Junmai Junmai is a word …