Collection: Junmai Daiginjo and Daiginjo

Technically defined as sake brewed from rice polished to 50% of its original size or less. The resulting sake is extremely smooth, refined, and often aromatic. Aromatic daiginjo may feature notes of fruit, florals and fresh green herbs, while less aromatic daiginjo may have subdued notes of pear, yogurt and mochi. What all styles share in common is a sense of refinement and delicacy. Because of this, their nuance can be lost when paired with powerful flavors and are often best served with delicate cuisine.

The difference between Junmai Daiginjo and Daiginjo is that Daiginjo has a small amount of brewer's alcohol added for stylistic reasons.