Miya Junmai Ginjo

Note: the brief says this is a gin, but the product details point to a different product. "Junmai Ginjo" is a sake grade, and the category is listed as Wine/Soju. I did not write gin copy for it. Below is a description based on what the name indicates. Please check the category data before publishing. Junmai ginjo is a premium sake grade. "Junmai" means the sake is made from only rice, water, koji and yeast, with no added brewer's alcohol. "Ginjo" means the rice is milled down further than for standard sake, and the brew is fermented cool and slowly. Styles like this usually show delicate aromatics of pear, melon, apple or white flowers, a soft and clean texture, and a gentle finish with little bitterness. This bottle is made in Massachusetts by Esplanda. The details provided give no ABV, rice variety or milling percentage, so check the label for those. Serve it chilled, roughly 8 to 12°C (46 to 54°F). Ginjo styles usually taste best cool, not ice-cold and not warmed, because heat flattens their fragrance. A small wine glass or a tulip-shaped sake glass keeps the aroma concentrated. A traditional ochoko cup works too, though it releases less scent. At the table, expect it to suit light, clean-flavored food: sashimi, nigiri, steamed or poached fish, chilled tofu, cucumber and seaweed salads, and mild soft cheeses. Delicate dishes like these let a fragrant junmai ginjo come through without competing. Heavily sauced, fried or spicy dishes are better matched with a sturdier sake style. Once opened, keep the bottle refrigerated and finish it within a few days to preserve its freshness.