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Sake Focus: Ginjo, Luxury in a Glass

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.

Episode’s Content:

  • 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

Sake mentioned:
Kanpai London Kaze Junmai Ginjo
Kanpai London Sake Brewery

Super-flat Rice Polishing

Sugidama Blog: 5 Sake to drink in Summer 2021

Sugidama Podcast on Podchaser – please review if you don’t use Apple Podcasts

Music used:
Wirklich Wichtig (CB 27) by Checkie Brown

Just Arround the World (Kielokaz ID 362) by KieLoKaz


Vocal: Svetlana


Alex is a London-based sake blogger, podcaster, IWC Sake judge and sake advocate. He is a publisher of the Sugidama Blog website and a host of the Sugidama Podcast. Alex has an International Kikisake-shi (Sake Specialist) qualification from SSI (Sake Service Institute). He sees his mission as expanding the awareness of Japanese sake among as many people as possible and helping the growing community of sake lovers to bring together beautiful Japanese sake and non-Japanese food as a way to build a better understanding between our cultures.

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