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Super premium, lighter finish

Daiginjo requires a rice polishing ratio of at least 50%. Brewers use great skill, care and knowledge to extract the full flavor and aroma from the rice and craft the best quality sake possible. Unlike junmai daiginjo, daiginjo sake utilizes brewer’s alcohol to achieve a lighter taste or to enhance the aroma. But it is similar to junmai daiginjo in that it can be enjoyed on its own or paired with light dishes.

Daiginjo is just as premium as junmai daiginjo sake. Any difference in price is usually a result of the RPR; the more rice is milled away, the more expensive the sake.

Some examples of excellent daiginjo sake include Yuki no Bosha “Kachou Gesseki” Morning Flower, Evening Moon by Saiya Brewing Company; a small-batch, competition-grade sake that has flourished in the U.S. Shiragiku Brewing Company’s Taiten Shiragiku “Daiginjo” is a “shizuku” sake, patiently collected drop by drop, with a crisp aroma, soft mouthfeel and a kiss of sweetness. And Japan’s first-ever daiginjo, Kamotsuru “Tokusei Gold,” is a light, fruity sake that features two edible, cherry blossom-shaped gold flakes in every bottle. Treat yourself!

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