Daiginjo

Daiginjo is a type of tokutei meisho-shu (special designation sake) and is classed among the highest-quality sakes. Under the labeling standards for sake production methods and quality, it is made from high-quality polished rice with a rice polishing ratio of 50% or less, together with rice koji and water, and, where needed, brewer's alcohol. The brewing method is ginjo-zukuri, in which the mash is fermented slowly at low temperatures. This keeps off-flavors to a minimum and yields a sake characterized by a showy, fragrant aroma and a smooth mouthfeel. The greatest appeal of Daiginjo lies in its elegant, refined taste and its rich ginjo aroma (ginjo-ka). Sake with particularly outstanding characteristic flavor and color is classified as Daiginjo, and the amount of brewer's alcohol used is limited to 10% or less of the weight of the polished rice. There is also a category that takes Daiginjo a step further, Junmai Daiginjo, which uses no brewer's alcohol and can bring out the flavor of the rice in particular. Daiginjo is regarded as a fitting choice for special occasions and as a gift for someone important.