Daiginjo
50% or less polishing ratio

Subtlety & Finesse

Daiginjo sakes take the rice polishing ratio down to 50% or less. They are made in smaller quantities, and rely more on traditional methods. Flavour and aroma profiles tend to be fuller than with ginjos, and exceptional labels display both complexity and finesse.

Akitabare “Daiginjo”

Akitabare “Daiginjo”

Akitabare “Suirakuten”

Akitabare “Suirakuten”

akitabare-suirakuten-junmai-daiginjo

Akitabare “Suirakuten” Junmai Daiginjo

dewazakura-ichiro

Dewazakura “Ichiro”

hoyo-kura-no-hana

Hoyo “Kura no Hana”

kamoizumi-junmai-daiginjo

Kamoizumi “Junmai Daiginjo”

kokuryu-ryu

Kokuryu “Ryu”

koshi-no-kanbai-chotokusen

Koshi no Kanbai “Chotokusen”

koshi-no-kanbai-kinmuku

Koshi no Kanbai “Kinmuku”

koshi-no-kanbai-muku

Koshi no Kanbai “Muku”

kuzuryu-daiginjo

Kuzuryu “Daiginjo”

masumi-nanago

Masumi “Nanago”

masumi-sanka

Masumi “Sanka”

masumi-yumedono

Masumi “Yumedono”

sohomare-kimoto-junmai-daiginjo

Sohomare “Kimoto Junmai Daiginjo”

Tedorigawa “Iki na Onna”

tedorigawa-kinka

Tedorigawa “Kinka”

tedorigawa-tsuyusanzen

Tedorigawa “Tsuyusanzen”

tedorigawa-yamahai-daiginjo

Tedorigawa “Yamahai Daiginjo”

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