Ginjo sake is made with rice that has been polished to at least 60 percent of its starting size. Ginjo generally has a more delicate flavor, and tends to sweeter than other sakes. Ginjo sake can be made with added alcohol or without; if made without adding alcohol, it will be labeled Junmai Ginjo.

It has a fruity fragrance, called ginjo-ka, with a light, that is low in acidity. “Light” does not simply mean “mild” or “diluted.” The sake should also have a smooth texture (mouth feel) and a good aftertaste.

The specific characteristics of ginjo-shu vary by brewer, with the more fragrant varieties designed to highlight ginjo-ka and others designed with more emphasis on flavor and less on ginjo-ka.