Amongst the "Ginjo" sake varieties, Daiginjo is a very luxurious alcohol where the rice is polished and processed to half (or more than half) of its size. Very delicate and skilled techniques are necessary for the preparation, as it is said to be the masterpiece of sake showing the skills of the master sake brewer.
Rice polished 40% or more is used for the material, with the alcohol made by fermentation for a long period of time at low temperature; it is one of the special name "sake". Advanced technologies are necessary and high production costs are involved.With a brilliant fruity aroma like apples and bananas, it is delicious when served cold.
This type of sake is made with only the ingredients of rice, rice "koji", water, and brewer's alcohol; it is "sake" with a special name. The amount of brewer's alcohol used is fixed to 10% (or less) of the amount of white rice and even the rice polishing ratio is fixed to 70% or less.
A subclass of junmai ginjo-shu, brewed with very highly polished rice (up to at least 50%) and even more precise and labor intensive methods. The pinnacle of the brewers' art. Generally light, complex and fragrant.
Brewed with labour-intensive steps, eschewing machinery for traditional tools and methods, using highly polished rice (at least 60%) and fermented at colder temperatures for longer periods of time. Light, fruity, refined.
This type of sake is created from only the ingredients of rice, rice "koji", and water, and is one of the different sake types with a special name. The rice polishing ratio is defined as 70% or less. Generally speaking, there are many dark types.
