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"Daiginjo" requires a rice polishing ratio of 50% or less. They are made in smaller quantities, and rely more on traditional methods. Brewers use their highest skills and knowledge to extract the full flavor and aroma from the rice and craft the best quality sake possible. Daiginjo showcases the level of craftsmanship of brewers as it takes a lot of effort and delicate care to achieve the perfect balance of flavors.