Junmai-Daiginjo
Taking saké a level further than Ginjo, Daiginjo saké has a suimai buai of 50% - meaning that at least half (many producers do more) of the rice has been milled away, leaving only the purest starch in the center. Daiginjo is of the highest quality level saké, creating a delicate, fragrant, yet powerful saké. Flavor profiles can differ for Daiginjo, depending on the type of water and variety of rice used. This is the highest quality level for saké when it comes to degree of milling.
