Winemaker Notes
"Dai" means great or big; "ginjo" is the upper echelon of sake. Daiginjo 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 daiginjos elegant, refined and delicious.
Serve chilled with elegant foods like fatty tuna, butter sauces, oysters, and custards.
Like Junmai Daigingo, Daiginjo has the highest milling requirement at 50%, so that 50% of each grain of rice remains unmilled. It is comprised of water, koji mold, yeast and rice, just like Junmai Daiginjo. However, the difference is that this category allows the addition of a small amount of distilled alcohol during the brewing process, creating some of the lightest and most floral sakés. Daiginjo still carries the same premium status as Junmai Daiginjo and can be enjoyed on its own or with light and refreshing dishes.
The introduction of the waterwheel in the 17th century, which eliminated the need for the manual polishing of rice grains, allowed Japan to begin producing saké at an industrial level for its greater population. Today Japan remains at the cutting edge of technology in its brewing practices. However, the traditional methods of handcrafted, artisanal saké remain alive in smaller and often family-owned breweries. Many of these showcase local ingredients and focus on microclimates to make what is known as ‘jizake,’ or regional saké.