Collection: Saké Junmai

Junmai sake is a traditional Japanese sake made solely from rice, water, koji (a natural ferment), and sometimes selected yeasts. No added alcohol is permitted, ensuring a pure product that is faithful to the brewery's craftsmanship (shuzo).

It all starts with the polishing of the rice: to be considered junmai, the grain must be polished to remove at least 30% of its outer husk. This percentage can vary, and some junmai use highly polished rice, similar to ginjo or daiginjo, which affects the quality and aroma.

The rice is then washed, soaked, steamed, and then part of it is inoculated with koji to transform the starch into fermentable sugars. This mixture is then placed in a vat with water, cooked rice, and yeast. The multiple parallel fermentation, specific to sake, produces a rich and complex mash.

After fermentation, the sake is pressed, filtered, sometimes pasteurized (except in the case of junmai nama), and then bottled. Some junmai are left to age to become koshu, or bottled without dilution, called genshu, offering more alcohol and intensity.

The result: a sake that is often richer on the palate, with deep aromas and a pronounced acidity, ideal for accompanying dishes with complex flavors. Each region, each prefecture, each rice variety (such as Omachi or Yamada Nishiki) gives a unique character to the final product.

When choosing Japanese sake, it is essential to read the label carefully to understand the nature of the product. The terms junmai, ginjo, or daiginjo provide key information about the sake's composition, production method, and quality level.

1. Junmai (純米) means sake made from only rice, water, and koji, without any added alcohol. This type of sake generally offers a rich flavor, noticeable acidity, and a more expressive mouthfeel. It is aimed at those seeking a pure sake, rooted in Japanese tradition.

2. Ginjo / Daiginjo indicate the degree of polishing of the rice (seimaibuai):

• Ginjo: The rice is polished to at least 60%. The sake is fruitier, with delicate floral aromas.
• Daiginjo: The rice is polished at least 50%, for an even more refined and light expression.

If the label says Junmai Daiginjo, it is a high-end sake, without added alcohol, using highly polished rice for great finesse on the palate.

3. Origin and brewery (shuzo) : Pay attention to the prefecture, brewery, and rice variety used (such as Yamada Nishiki or Omachi, grown in Japan). These factors directly influence the quality, flavor notes, and style of the product.

4. Special mentions to look out for:

• Tokubetsu : indicates a "special" character, often linked to rare rice or more advanced polishing.
• Nama : unpasteurized sake, fresher and more vibrant.
• Genshu : undiluted sake, more potent in alcohol.
• Kimoto / Yamahai : ancient fermentation methods, producing more complex and deep sakes.
• Koshu : aged sake, with notes of dried fruits and spices.

In short, to choose a sake from a list of products, you must carefully read the label: the junmai designation, the type of polishing, the brewery, the region, and any special features such as nama, genshu, or tokubetsu. This will allow you to select a sake that suits your tastes, whether you are looking for a sparkling, rich, or fruity style.

Opting for junmai sake (純米酒) means choosing a pure Japanese sake, made without the addition of distilled alcohol. This type of sake contains only three ingredients: rice, water, and kōji (a natural ferment). This deliberate minimalism offers a more authentic expression of the terroir and the brewery's expertise (shuzo).

Junmai sakes are often recognized for their rich mouthfeel, deep flavor, and well-structured acidity, making them ideal for pairing with a variety of cuisines. Unlike lighter sakes like ginjo or daiginjo, junmai favors a more cereal-like or umami aroma, highlighting the rice variety used (such as Yamada Nishiki or Omachi) and the region of production.

Choosing a junmai also means promoting traditional brewing methods, sometimes derived from ancient techniques such as kimoto or yamahai, which give rise to more complex sakes, with notes of ripe fruit, nuts or mushrooms depending on the case.

Whether in tokubetsu, genshu, koshu (vintage) or nama (unpasteurized) versions, junmai offers a range of styles to suit all tastes, while guaranteeing high quality.

Junmai sake is produced throughout Japan, but certain regions and prefectures are particularly renowned for the quality of their sake, thanks to the purity of their water, the richness of their terroir and their mastery of brewing (shuzo).

• Hyogo – This is the home region of the famous Yamada Nishiki, considered the finest sake rice variety. It produces powerful and elegant junmai, often used for junmai ginjo and daiginjo.
• Niigata – Known for its harsh winters and mountain meltwater, Niigata produces dry, fine, and highly pure junmai sake. Perfect for those seeking a restrained and balanced style.
• Okayama – A prefecture where rare Omachi rice, with its ancient grains and rich flavors, grows. Junmai sakes from Omachi offer a rounded palate, complex aromas, and a pleasant acidity.
• Hiroshima – Thanks to its soft, low-mineral water, Hiroshima produces sakes with a supple, aromatic, and sometimes fruity profile. Ideal for expressive junmai ginjo.
• Akita, Yamagata, Fukushima – These northern regions are distinguished by their artisanal sakes, often produced using ancient methods such as kimoto or yamahai, giving rise to rich, complex and distinctive junmai.
• Each region offers different styles: round, dry, sparkling, rich, or even aged (koshu). Your favorite junmai will depend on your tastes, but these areas are essential for an exceptional sake list.

Junmai sake , thanks to its natural richness, full mouthfeel and slight acidity , pairs wonderfully with many dishes. Without the addition of alcohol, it preserves pure aromas of rice and umami , making it an ideal choice for varied gastronomic pairings.

• Japanese cuisine : It goes perfectly with traditional dishes such as grilled fish , vinegared rice , soy , miso or dashi dishes, as well as tsukemono . Junmai are often more suitable than lighter sakes for cooked dishes.
• Western cuisine : thanks to its roundness, a junmai can pleasantly surprise with white meats , vegetarian dishes rich in flavor (mushrooms, eggplant, cheese), or even spicy dishes. An aged junmai ( koshu ) reveals its full potential with dishes in sauce, or even for dessert with dark chocolate.
• Serving temperature : One of junmai's strengths is its versatility. Served chilled, at room temperature, or warmed, it reveals different facets, allowing it to be adapted to the season or the texture of the dish . Stronger styles like kimoto , yamahai , or genshu are suitable for rich or fermented dishes.