The term "ginjo" refers to sakes whose polishing rate, called seimaibuai in Japanese, is between 60% and 50%. More precisely, only 60 to 50% of the rice grain remains after polishing, which results in fine and delicate sakes. Polishing is a crucial step in the production process and will determine in which main category the sake will be classified because the aromatic compounds revealed by the fermentation are located in the heart of the grain and the more polished they are, the more refined the sake will be.