Ginjo-style sake was only invented in the middle of the 20th century, but took the sake market by storm in the 1980s. To be a ginjo sake the rice used needs to be milled to 60% or less and the colder, more time-intensive ginjo style of brewing needs to be used. The result is a sake that is generally very aromatic, smooth, light bodied and low in acidity. Whether one prefers this style or the less expensive “regular” sake is a matter of taste. Objectively seen neither is better or worse.