Junmai-Ginjo

Produced by traditional methods and cold-fermented for longer periods of time than junmai sake, this one is made from rice "polished" (or milled) to no more than 60 percent of its original volume. No additional alcohol is added. Lighter and more elegant than junmai, with attractive hints of fruit. Serve with: Tofu dishes, sushi and sashimi from oily or strong-flavored fish, teriyaki seafood and chicken dishes, and simply cooked veal and pork dishes.

Serve With

Sushi and sashimi from oily or strong-flavored fish, clams or mussels in black bean sauce, and teriyaki seafood and chicken dishes.