The fourth episode in the short Sake Focus series is about ginjo, premium and super-premium sake made from highly polished rice. The name comes from two Chinese characters and could be translated as “crafted or carefully brewing”. But there’s much more in ginjo than just a high milling ratio.
Don’t forget, Sugidama Podcast now has a sponsor, London Sake, an excellent online sake store. London Sake has one of the widest selections of premium and craft sake available online today. They deliver across the UK and Europe, and with over 100 sake from 25 breweries, there really is something for everyone.
Using simple online tasting notes and sensible, affordable food pairings they help you find the perfect sake without any of the fuss. Listeners of the podcast can get a 10% discount Listen to the episode to get the magical code! London Sake: making sake simple.
- What is ginjo and its history
- How ginjo sake brewing is different from less polished sake
- Skills, process, and ingredients
- Grades and types of ginjo sake
- When ginjo is not ginjo but tokubetsu
- How to drink ginjo: temperature, food etc.
- Sake of the episode: Kanpai London Kaze Junmai Ginjo
Wirklich Wichtig (CB 27) by Checkie Brown https://freemusicarchive.org/music/Checkie_Brown_1005/hey/Wirklich_Wichtig_CB_27
Just Arround the World (Kielokaz ID 362) by KieLoKaz