Japanese · dinner
5m
Total time
4
Servings
450
kcal
easy
Difficulty
tap to check off
FAQ · Things people ask
'Junmai' indicates sake made purely from rice, water, yeast, and koji, with no added alcohol. 'Daiginjo' means 'great ginjo,' referring to sake made with rice polished to at least 50% of its original size, resulting in a highly aromatic and refined sake.
It is best served chilled, typically between 8-12°C (46-54°F), in a wine glass or a traditional sake cup (guinomi) to appreciate its delicate aromatics and smooth texture. Avoid heating this premium sake.
Its delicate profile makes it ideal with subtle, refined dishes such as sashimi, sushi, delicate white fish, scallops, or light vegetable preparations. It also pairs beautifully with soft cheeses or simply enjoyed on its own.
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