15 Japanese Sake Terms You Need to Know to Look Like an Expert
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 …
