Junmai Daiginjo & Daiginjo
This category is the “A-list” in the sake world – the best of the best – and a brewery’s best offering. Each grain of rice must be milled to at least 50% removal and 50% remaining, and some go as far as 23% “seimaibuai” or 77% removal of each grain of rice. Light, sometimes more fruity and more fragrant, this category is best for gift giving and light food pairings.
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