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.
