daiginjo
Daiginjo is a premium category of sake, representing the pinnacle of the ginjo family. The name translates roughly as “great ginjo,” and it is defined by an especially high degree of rice polishing and meticulous brewing. For daiginjo, the rice must be milled to 50 percent or less of the original grain, with many brewers polishing to 35–45 percent. It is part of the tokutei meishōshu (special designation) category, which also includes junmai daiginjo, the same level of polish with no added alcohol.
Production emphasizes premium rice, often grown specifically for sake such as Yamada Nishiki, milled heavily before
Flavor and serving characteristics of daiginjo are generally light-bodied, with refined and often pronounced fruity and
In practice, daiginjo denotes the level of rice polishing and can refer to either junmai daiginjo (no