Junmai is a type of sake that is made using only rice, water, yeast, and koji (a type of mold used in fermentation) without the addition of any distilled alcohol. Here are some of the characteristics of Junmai:
- Rice Polishing: Junmai is typically made from rice that has been polished to at least 70% or more of its original size, although some may be polished further.
- Aroma: Junmai has a rich, earthy aroma with notes of grains, nuts, and mushrooms. It has a subtle fragrance that is less pronounced than that of Junmai Daiginjo.
- Flavor: Junmai has a full-bodied and rich flavor that is slightly more robust than Junmai Daiginjo. It has a distinct umami flavor that comes from the rice and koji used in the brewing process, and a slight acidity that gives it a refreshing finish.
- Texture: Junmai has a more viscous texture than Junmai Daiginjo, with a chewy mouthfeel that is more akin to a red wine.
- Serving temperature: Junmai can be served at a variety of temperatures, including chilled, room temperature, and warm. The serving temperature can affect the flavor and aroma, with warmer temperatures bringing out more of the earthy and nutty flavors.
Overall, Junmai is a versatile sake that can be enjoyed in a variety of settings and with different types of food. It is prized for its robust flavor and full-bodied texture, and is a popular choice among sake enthusiasts.