Japanese: 吟醸 or 吟醸酒
Premium sake made with rice, koji, water, yeast, and a very small amount of distilled alcohol. As in junmai ginjo, the rice is polished (or milled) to no more than 60% of its original size and when this percentage goes below 50%, the subclass of daiginjo is used instead. It is characterised by highly aromatic fruity and floral scents, and by a more delicate flavour compared to sake made with less polished rice. The addition of distilled alcohol makes its tasting notes even lighter and more refreshing than a junmai ginjo.