Junmai Daiginjo

Junmai Daiginjo is a designated-name (tokutei meisho) category of sake made only from rice polished to a rice polishing ratio of 50% or less, rice koji, and water, and brewed with careful attention. It is made using the ginjo-zukuri method, a low-temperature fermentation technique, and is characterized by a clean, smooth taste together with the elegant, fruity ginjo aroma produced by the yeast. In making Junmai Daiginjo, the rice must be milled away by 50% or more, so that the rice polishing ratio is 50% or less. The koji rice used must be at a koji ratio of 15% or more, and no brewer's alcohol or sugars are added. As a result, the sake is pure in character, and the natural umami and aroma of the rice can be fully enjoyed. Junmai Daiginjo is regarded as especially outstanding in flavor and color, and is widely recognized as one of the most premium categories among the many types of sake. For sake enthusiasts, its refined taste makes it an ideal choice for creating a special occasion.