An curved arrow pointing right. Sake has been brewed in Japan for thousands of years. The most expensive kind, made with polished grains of rice, is called junmai daiginjo. One bottle can easily ...

Anil Kably of Izumi, Bandra, says Mumbai has a long way to go to improve its appetite for sake. Masumi Kuro, a junmai ginjo ...

Contrary to popular perception, the Japanese fermented rice drink is versatile enough to suit a range of dishes you might not have expected ...

For ginjo it’s 40 percent ... Here’s where it gets a little more complicated: If a sake is labeled junmai, which means “pure rice,” it indicates that the grains were polished by at ...

Once confined to Japanese restaurants and karaoke clubs, sake has found its way onto drinks ... look out for daiginjo or ginjo on the label: these are the top-quality sakes which have had their ...

said sake makers have failed to come up with effective measures to expand the customer base. Actually, ginjo, “Junmai” (pure rice) and other premium sake account for less than 30 percent of ...

Junmai means ‘pure rice ... “With the oily bird, I like refreshing sparkling sake or Ginjo, which has a clean and lighter taste. If you serve something spicy like Mexican, sweeter, cloudy ...

The allure of Japanese sake lies in its versatility and rich heritage - but selling it across wider Asia requires a whole ...

The Gozenshu Brewery is one of the few in Japan using bodaimoto, a 600-year-old fermentation method, to make sake. They use it to make junmai, or pure rice sake that has no added alcohol or sugar.