Just Junmai Sake

What is Junmai sake?

In sake, Junmai is a term that means "pure rice" and indicates that the sake that is made only from rice, water, and koji. No alcohol or other ingredients are added during the brewing process. As a result, Junmai can be used as a prefix for any Ginjo and Daiginjo sake that was made without any added alcohol (eg. Junami Ginjo, Junmai Daiginjo). If you just see only Junmai on the label, you can assume a polishing degree of 70% or less. Stylistically, Junmai is like a reliable entry-level car; it may not have all the latest technology and amenities, but it still drives like a charm. Junmai has a good reputation, with a fuller body and robust flavours. Junmai Ginjo and Junmai Daiginjo styles are usually the most expensive and are considered to be top-tier expressions of the Ginjo and Daiginjo categories. This is because no brewers’ alcohol was added. But don’t be fooled. The addition of alcohol doesn't inherently affect the sake's quality so it is a bit of an outdated perspective. Originally, brewers’ alcohol was added to compensate for rice shortages after World War II, but now it's more of a stylistic choice. The addition of it can add to the sake's texture and character, often resulting in a more mineral-driven, smooth and cleaner-feeling beverage. Style is style; one’s not necessarily better than the other. But perhaps one style is more ideal, depending on the food you pair with it!

3 delicious Junmai sake to try

In this special pack, you'll enjoy: 1. Senjo 'Prototype' Junmai Daiginjo 2023 Prototype is a special sake, one that took over four years for the brewery to perfect. The challenge lay in layering the sweet notes you find alongside the round and smooth mouthfeel. It is lifted, aromatic and floral, with notes of green apple blossom, pear and fresh leaves. The palate is viscous and round, with the sweetness of tropical fruit flavours balanced by plenty of acidity. Pure, juicy and delicious! 2. Yonetsuru 'Limited Junmai Ginjo' NV A serious sake, with plenty to love. This is made from a rice variety only used for the production of sake, named Dewanosato. It produces a rich, pillowy sake that is softly creamy and filled with savoury, slightly salty flavours of seaweed, sea urchin, cooked citrus and sucrose. Very bright and fresh, with solid acidity balancing the sweetness. A touch of heat on the finish - serve this well chilled. 3. Nagai 'Mizubasho - Junmai Ginjo' 2020 This is a very impressive sake, aged for 2 years in bottle prior to release. It is made using only one variety of rice, the very premium Yamada Nishiki strain. It results in a light, aromatic style that is very complex. It shows off notes of white melon, aniseed and sage, with a crisp yet rounded palate that is very versatile at the dining table. Pure, dry and fresh.

One more thing about sake...

Wondering what should you drink your sake out of? Special glassware? Traditionally, sake is drunk from an o-Choko, a small cylindrical vessel. Japanese ceramics have a rich history that goes back even further than sake production. So it's no surprise that this played a big role in sake drinking culture. These days, however, the sake-tasting pros recommend enjoying sake out of a wine glass. Why? You can access the colour or cloudiness of the sake and allow light through the transparent glass. Also, with its big bowl, you can swirl the sake. This is for the same reasons we swirl wine. It breathes oxygen into the sake which exhales all sorts of more vibrant aromatic expressions. We recommend wine glasses with stems if you're feeling fancy; that way, the temperature of the sake will remain more constant, too.