"Junmai Daiginjo" in the Japanese sake category, as a specific name, refers to Japanese sake that has a rice polishing step of less than 50%, and is fermented only with water, rice, and rice koji, without adding other brewing alcohol. "Ginjo" refers to the production method of "Ginjo", which is a low-temperature fermentation method in Japanese sake, which will produce a unique aroma. To become a ginjo, strict rules must be met. The rice polishing process of "ginjo" must be less than 60%, and the rice polishing process of "daiginjo" must be less than 50%. Polished rice is a term used in brewing Japanese sake. It refers to the white rice after grinding, which accounts for the proportion of the original brown rice. The purpose of rice polishing is to remove the protein, fat, and vitamins that are not necessary for brewing Japanese sake in the outer part of the rice, leaving the "shinbai" part of the rice center composed of starch, which brings rich changes to the quality and taste of sake.
Therefore, "Junmai Daiginjo" grade Japanese sake is a grade of polished rice in which at least 50% of a batch of brown rice is ground, and the resulting white rice accounts for up to 50% of the weight of the original brown rice. The brewing process of "Junmai Daiginjo" is precise. It is a high-grade Japanese sake with a taste and flavor. "Junmai Daiginjo" mostly has a delicate taste, gorgeous aroma, and exudes a floral and fruity aroma. It is quite recommended for those who are new to Japanese sake or beginners in Japanese sake!