A great balance of vibrant fruit and floral aromas with acidity and umami.
Sake classification levels are determined by the percentage the rice is milled before the brewing process. In general, the more you polish (or mill) the rice, the more aromatically expressive the sake becomes (the rice polishing rate expresses the amount remaining, so lower numbers translate to higher polishing).
Ginjo and Junmai Ginjo class sakes must meet a rice polishing minimum of 60% (although many producers polish much further). This style is generally a great balance of vibrant fruit and floral aromas with acidity and umami.