DERICIOUS! I am a novice sake taster, but of the few I’ve had, this stands out. “Ginjo” refers to a specific style of sake that is fermented for a long period of time under cold temperatures, with at least 40-60% of the rice milled away. The extended period of cold fermentation allows for a smoother texture with a richer flavor, which is very easy to lose when the temperature isn’t well maintained. Tasted like a honeydew melon.