清酒 / Sake To make sake, rice is polished so that it is smooth and white. The more the rice is polished, the higher quality the sake is.
JUNMAI Sake made from rice that is polished to 70% or less of its original size it is called ‘Junmai’, and is classed as premium sake. Often Junmai sake have a full and solid flavour profile.
JUNMAI GINJYO Once the rice is polished to just 60% of its size, it is called ‘Junmai Ginjyo’. Here the sake is becoming like an art, brewed with labour intensive steps creating a light, fruity and refined sake.
JUNMAI DAIGINJO When the rice is polished to just 50% of its size, it is called ‘Junmai Daiginjo’. Even more precise and labour intensive methods of brewing, it is considered the pinnacle of the ‘brewers art’, the resulting sake, light, complex, delicate and fragrant. Like wine, sake sourced from different areas of Japan take on a vast array of flavours and aromas. Here at Monga, we offer you a selection of sake spanning across the entire Japan.