Definitions
Sorry, no definitions found. Check out and contribute to the discussion of this word!
Etymologies
Sorry, no etymologies found.
Support
Help support Wordnik (and make this page ad-free) by adopting the word ginjo.
Examples
-
Sushi Kisu and hokki silver whiting and surf clam missing image of mango sorbet with yuzu raspberry foam and poppy seed tuille chocolate pecan brownie with espresso ice cream and amaretto cream the bathroom just because it is very cool even before 1.8 liters of Morimoto's private label ginjo sake.
Augieland: 2006
-
Sushi Kisu and hokki silver whiting and surf clam missing image of mango sorbet with yuzu raspberry foam and poppy seed tuille chocolate pecan brownie with espresso ice cream and amaretto cream the bathroom just because it is very cool even before 1.8 liters of Morimoto's private label ginjo sake.
-
And "ginjo" means that at least 60% of the rice used to make the sake was polished away before brewing began, which creates a more refined drink.
Delicate Flavors 2008
-
Go, get seats, make sure you never run out of Morimoto's ginjo sake, and enjoy the hell out of life, that's what it is for.
Augieland: 2006
-
Go, get seats, make sure you never run out of Morimoto's ginjo sake, and enjoy the hell out of life, that's what it is for.
-
The waiter was adept at explaining the sakes, and I ordered a really good one to share with my dad, a junmai ginjo called gissen , I believe.
-
The waiter was adept at explaining the sakes, and I ordered a really good one to share with my dad, a junmai ginjo called gissen , I believe.
-
Sake made to be savored is usually of the grade ginjo, or “special,” in which pure alcohol is the only allowed additive and at least 40% of the rice grain has been removed.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Sake made to be savored is usually of the grade ginjo, or “special,” in which pure alcohol is the only allowed additive and at least 40% of the rice grain has been removed.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
She explains the different types of sake - you'll know your ginjo from your junmai - its history and how it is produced.
The Guardian World News Colin Blackstock 2011
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.