{"id":38096,"date":"2023-04-13T10:40:16","date_gmt":"2023-04-13T10:40:16","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e3%80%8c%e5%a4%a7%e5%90%9f%e9%86%b8%e9%85%92%e3%80%8d%e3%80%8c%e7%b4%94%e7%b1%b3%e5%a4%a7%e5%90%9f%e9%86%b8%e9%85%92%e3%80%8d%e3%81%ae%e5%ae%9a%e7%be%a9%e3%80%90%e6%97%a5%e6%9c%ac%e9%85%92%e3%81%ab"},"modified":"2023-04-13T10:40:16","modified_gmt":"2023-04-13T10:40:16","slug":"%e3%80%8c%e5%a4%a7%e5%90%9f%e9%86%b8%e9%85%92%e3%80%8d%e3%80%8c%e7%b4%94%e7%b1%b3%e5%a4%a7%e5%90%9f%e9%86%b8%e9%85%92%e3%80%8d%e3%81%ae%e5%ae%9a%e7%be%a9%e3%80%90%e6%97%a5%e6%9c%ac%e9%85%92%e3%81%ab","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e3%80%8c%e5%a4%a7%e5%90%9f%e9%86%b8%e9%85%92%e3%80%8d%e3%80%8c%e7%b4%94%e7%b1%b3%e5%a4%a7%e5%90%9f%e9%86%b8%e9%85%92%e3%80%8d%e3%81%ae%e5%ae%9a%e7%be%a9%e3%80%90%e6%97%a5%e6%9c%ac%e9%85%92%e3%81%ab","title":{"rendered":"Definitions of &#8220;Daiginjo-shu&#8221; and &#8220;Junmai Daiginjo-shu&#8221; [Words Related to Sake]."},"content":{"rendered":"<p><a href=\"https:\/\/agatajapan.com\/tokyo\/shop\/?&#038;shop_category%5B%5D=%E9%85%92%E3%83%BB%E3%81%8A%E8%8C%B6\">Sake &#038; Tea<\/a><\/p>\n<h1>Definitions of &#8220;Daiginjo-shu&#8221; and &#8220;Junmai Daiginjo-shu&#8221; [Words Related to Sake].<span class=\"ruby\">(daiginzyousyu junmaidaiginzousyu)<\/span><\/h1>\n<p><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e6%97%a5%e6%9c%ac%e9%85%92\">Japanese rice wine<\/a><\/p>\n<p>\n                  According to the National Tax Agency&#8217;s &#8220;Manufacturing Process Quality Labeling Standards for Sake,&#8221; daiginjo is defined as &#8220;sake made from white rice with a milling ratio of 50% or less of ginjo-shu and having a particularly good inherent flavor and color. Daiginjo is sake made from white rice with a milling ratio of 50% or less and made by ginjo-styling with the addition of brewing alcohol. Because the rice is polished to a lower milling ratio, it generally tends to have a clearer taste with less cloying flavors than ginjo-shu. Junmai Daiginjo-shu tends to have more rice flavor and richness because brewing alcohol is not added.<\/p>\n","protected":false},"excerpt":{"rendered":"Sake &#038; Tea Definitions of &#8220;Daiginjo-shu&#8221; and &#8220;Junmai Daiginjo-shu&#8221; [Words Related to Sake].(daiginzyousyu junmaidaiginzousyu) Japanese rice wine According to the National Tax Agency&#8217;s &#8220;Manufacturing Process Quality Labeling Standards for Sake,&#8221; daiginjo is defined as &#8220;sake made from white rice with a milling ratio of 50% or less of ginjo-shu and having a particularly good inherent flavor and color. Daiginjo is sake made from white rice with a milling ratio of 50% or less and made by ginjo-styling with the addition of brewing alcohol. Because the rice is polished to a lower milling ratio, it generally tends to have a clearer taste with less cloying flavors than ginjo-shu. Junmai Daiginjo-shu tends [&hellip;]","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4048,4046,4020,4915],"tags":[4254,4255,4917],"area":[],"class_list":["post-38096","post","type-post","status-publish","format-standard","hentry","category-japanese-sake-en","category-japanese-liquor-crossing-en","category-column-en","category-traditional-culture-dictionary-by-agatajapan-en","tag-sake-en","tag-sake-and-tea-en","tag-agatajapan-traditional-culture-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38096","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=38096"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38096\/revisions"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38096"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}