Both Salmon and rice wine are written as SAKE in alphabet. This rice wine is only used rice and water as ingredients without additionals of alcohol, sugar or anything else. It's the most natural rice wine. This ginjo sake is always severed as ice-cold. It is usually light-bodied and the quantities of its production are smaller than others.
Professional tasters are unaninous in regarding it as ultimate achievement of the brew's art.
The most general classification of sakes is the system of grading adminstered by the eleven regional officers of the Central Advisory Committee on Alcohol Beverages. This committee is an part of the National Tax Addiministration Agency of the Treasury Ministry, which is responsible for regulating the industry as well as for colletcing taxes on sake. However, this grading system is based on same type of sake or same brewing techniques. A sake with Ginjo-zukuri on its label, even if it is graded Second Class, is almost certainly equal in quality to most sake labeled Special Class. Look, Smell, Taste.