Junmai Daiginjo

“Junmai” refers to sakés with no added alcohol, i.e. sakés made with the bare essentials: water, rice, koji and yeast. “Ginjo” refers to sake brewed with rice that has been polished to at least 50% of its original volume, i.e. with at least 50% of the husk removed. As you may have guessed, Junmai Daiginjo sakes combine these two criteria.

Junmai Daiginjo Sake is widely considered to be the noblest and most refined. Producing a cuvée in this category requires an enormous amount of work and time… Only the noblest rice varieties can be used, and the rice polishing and fermentation processes are long and risky…

As a result, junmai daiginjo are rare and can command high prices. On the other hand, they always leave a lasting impression.