The impact of rice polishing ratio on sake is significant. If the rice polishing ratio is over 60%, it can be labeled as Ginjo(吟醸), and if it’s over 50%, it can be labeled as Daiginjo(大吟醸).
To simplify:
Remember that Ginjo = Fruity aroma.
In most cases, this should be sufficient. In the case of Daiginjo mentioned earlier, you’ll notice “Dai”(大) before Ginjo, which means “big” in Japanese. So, think of it as having a stronger Ginjo aroma.
The aroma of Ginjo is often likened to that of bananas or apples. If you detect these fruity aromas in sake, you can say, “This sake has “Ginjo-ka” (吟醸香).”
The characteristics of sake that can be labeled as Ginjo(吟醸) or Daiginjo(大吟醸) are defined, but what makes sake interesting is that it’s not mandatory.
In other words, even if the rice polishing ratio is over 60%, it’s not necessary to label it as Ginjo, and even if it’s over 50%, it’s not necessary to label it as Daiginjo.
You might wonder why some sake with a rice polishing ratio of over 60% isn’t labeled as Ginjo. There’s a message from the brewer there.
In essence, it means, “Although we’ve increased the rice polishing ratio to make the taste of the sake pure and clean, we deliberately refrained from adding fruity notes, emphasizing the inherent deliciousness of the rice.”
One of the most common patterns where sake with a rice polishing ratio of over 60% isn’t labeled as Ginjo is Tokubetsu-Junmai(特別純米). If you come across something labeled as such, I recommend trying it. If you enjoy this sake, you’ll likely also appreciate traditional sake. (Conversely, if you’re not fond of it, explore different fruity Ginjo-style sakes to find what suits your taste.)
The meaning of Tokubetsu-Junmai(特別純米) is as follows: “Tokubetsu”(特別) means “special,” indicating that despite having a rice polishing ratio of over 60%, it’s not labeled as Ginjo, making it “special.” Junmai(純米) signifies a pure sake made solely from rice without any added brewing alcohol. (Reference: What is Junmai(純米)?)