Definitions of “Daiginjo-shu” and “Junmai Daiginjo-shu” [Words Related to Sake].(daiginzyousyu junmaidaiginzousyu)
According to the National Tax Agency’s “Manufacturing Process Quality Labeling Standards for Sake,” daiginjo is defined as “sake made from white rice with a milling ratio of 50% or less of ginjo-shu and having a particularly good inherent flavor and color. Daiginjo is sake made from white rice with a milling ratio of 50% or less and made by ginjo-styling with the addition of brewing alcohol. Because the rice is polished to a lower milling ratio, it generally tends to have a clearer taste with less cloying flavors than ginjo-shu. Junmai Daiginjo-shu tends to have more rice flavor and richness because brewing alcohol is not added.
