What is the Ginjo Sake, Jyunmai Sake?

Written By Manabu Kagiyama

What Is Ginjo Sake?

Ginjo sake is made with rice polished to at least 60% of its original size. By removing the outer layer of the rice, the flavor becomes cleaner, more elegant, and aromatic.

Flavor Profile

  • Light and refined

  • Fruity or floral notes (pear, apple, melon)

  • Smooth, clean finish

Ginjo is fermented at lower temperatures to enhance fragrance and clarity.

Pairs well with:
Delicate sashimi, white fish, oysters, and lightly seasoned dishes at Nagisa.

What Is Junmai Sake?

Junmai means “pure rice.”
Only rice, water, yeast, and koji mold are used — no added distilled alcohol.

Flavor Profile

  • Fuller body

  • Rich umami

  • Slightly earthy and structured

Junmai pairs beautifully with grilled fish, tempura, and dishes with deeper flavors.

Special Blue Bottles at Nagisa

At Nagisa, we proudly offer premium blue-label sake selections that are rarely found in regular supermarkets.

Blue Koshi no Kanbai

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The elegant blue-bottle expression of Koshi no Kanbai is known for its crisp, refined dryness.

From Niigata Prefecture, famous for pristine snowmelt water, this sake offers:

  • Clean, dry finish

  • Silky texture

  • Subtle yet precise aroma

  • Exceptional balance

It pairs beautifully with sashimi and lightly seasoned nigiri, highlighting the natural sweetness of the fish.

Blue Dewazakura

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Dewazakura’s blue-label Ginjo is aromatic and expressive.

From Yamagata Prefecture, Dewazakura helped popularize Ginjo-style sake worldwide.

Expect:

  • Floral fragrance

  • Soft fruit notes

  • Balanced elegance

  • Smooth finish

It’s an excellent introduction to premium Ginjo sake and a favorite among guests exploring refined Japanese flavors.

Why Premium Sake Matters at Nagisa

Sake is delicate. Temperature, light, and storage make a significant difference.

At Nagisa, we:

  • Refrigerate premium bottles properly

  • Select sake that complements our seasonal fish

  • Rotate inventory carefully

The result is a cleaner, fresher, and more balanced experience — something you won’t typically find on a supermarket shelf.

If you prefer:

  • Crisp and dry → Blue Koshi no Kanbai

  • Floral and aromatic → Blue Dewazakura

  • Rich and umami-driven → Junmai

We’re always happy to guide you to the perfect pairing at Nagisa.

Manabu Kagiyama
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Dewazakura Ginjo & Sushi at Nagisa