Junmai Daiginjo + Daiginjo
Daiginjos require the use of highly polished rice with a seimaibuai of at least 50%. This means that 50% of the original rice grain is polished away. What's left is the starchy core of the rice grain, unlocking floral characteristics in the rice. The result is often a highly refined sake that is prized for its aroma and complex finish.
