Sakés Daiginjo

Daiginjo sake is also part of the Tokutei meisho shu, the 6 main categories of sake.

It is produced with rice polished to at least 50%, often to 35% or less, to remove much of the outer layers of the rice grain. A small amount of alcohol is added during the fermentation process, helping to extract and intensify additional aromas. Fermentation takes place at low temperature over an extended period, favoring the development of delicate, complex flavors.

Daiginjo sake offers elegant, subtle flavors, with floral and fruity notes often a little more developed than in junmai daiginjo. It has less acidity and a smooth texture. Daiginjo is generally drunk chilled, between 5 and 10%, or sometimes a little warmer, to fully appreciate its delicate nuances.

Daiginjo sake is particularly suited to connoisseurs and special occasions, and goes perfectly with fine, delicate dishes such as sashimi, seafood and light dishes.

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