Ginjoshu is brewed by eliminating parts that cause zatsumi (unfavorable taste) as much as possible from rice which is the ingredient of sake, and using yeast to create a ginjo aroma and brewing it at colder temperatures for long periods. The brewing style was established in the Meiji Period (1868-1912), however it was at the end of the 1970’s when ginjoshu started being merchandized in the market. Then in 1981, 42 sake breweries which had already been engaged in the brewing of ginjoshu established the Japan Premium Sake Association to start promoting ality Indication for Sake, it was defined that ginjoshu should use rice with a polishing ratio at least 60% or less.
As of July 2018, 45 breweries. At sake tastings held in spring and fall, more than 200 types of sake of ginjo class levels or higher can be tasted. There, they have sakes submitted to or awarded at the Annual Japan Sake Awards or the relevant council. Besides tickets only for sake tasting, there are tickets for sake tasting together with snacks, or tickets only for sake tasting but sold at a reasonable price for the younger generation in the twenties. Thus, various types of tickets are available.