Ginjo is a type of premium sake that is made using rice polished to at least 60% of its original size. This polishing process removes the outer layers of the rice, which contain fats and proteins that can affect the flavor. The result is a cleaner, more refined taste, often characterized by fruity and floral notes. To produce ginjo, specific yeast strains and fermentation techniques are employed, enhancing its aromatic qualities. It is typically served chilled to highlight its delicate flavors, making it a popular choice among sake enthusiasts. Sake is a traditional Japanese alcoholic beverage made from fermented rice.