Which of the following is NOT a subtype of ginjo sake?

The correct answer is the type that does not fit within the ginjo classification. Ginjo sake is characterized by a specific rice polishing ratio and brewing techniques that elevate its flavor complexity and aroma.

Futsu-shu, also known as ordinary sake, does not meet the criteria for ginjo sake. It is produced using less polished rice, often at a higher ratio of rice kernel remaining. This type of sake does not undergo the meticulous brewing techniques associated with ginjo styles, which include lower fermentation temperatures and longer fermentation periods. As a result, futsu-shu lacks the distinct fruity and floral characteristics that define ginjo, junmai ginjo, and junmai daiginjo sakes.

In contrast, junmai daiginjo-shu, daiginjo-shu, and junmai ginjo-shu are all subtypes of ginjo sake. They are recognized for their refined flavors and aromas, thanks to the careful rice polishing and brewing practices. Understanding these distinctions is essential in exploring the diverse spectrum of sake.