“Dai” means great or big, while “ginjo” means something like "scrutinized"-- in practice, ginjo refers to the polish level of the rice (when we scrutinize we peel it apart, and when we polish, we...grind it apart, or something). Daiginjo then is the highest, the ultimate. To qualify as a daiginjo, the rice must be polished to 50% or less of its original size. Sake makers get rid of at least half of the raw ingredient they start with. This makes daiginjo sake elegant, precise and delicious.
In Japan, Joto Daiginjo is sold under the Maboroshi brand as their “white box” Daiginjo. Maboroshi Daiginjo is made using an apple yeast that the brewery discovered in the 1940’s. This is the least expensive of the three daiginjos the Maboroshi line and is an incredible value for this level of sake.
Hints of crushed sage on the nose, spiced apple on the palate, finishing with a supple satin texture. Serve chilled with elegant foods like fatty tuna, butter sauces, oysters, and custards.