Ginginga is an Iwate prefectural rice strain designed for ginjo making. It started development in 1991, and was officially recognized in 1999 by the Japanese government. Ginginga was crossbred from Dewasansan in order to obtain its resistance to cold to make it suitable for Iwate’s climate. Iwate also has a yeast specific to their prefecture that’s often paired with this rice called Giovanni yeast. Combined, they showcase flavors common to the Nanbu Toji Guild, which is also based out of Iwate. Flavors we can expect from Ginginga are light, crisp and clear.
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