Daiginjo

Daiginjo is often seen as the cream of the crop. This sake needs to be made both with the colder, ginjo style of sake brewing and rice that is polished to at least 50%; though sake with a milling ratio as low as 40%, 30% or even lower can easily be found. Daiginjo is generally excellent, but the focus on the milling ratio is a bit of red herring (in our opinion) as there are more important, but less easily quantifiable, characteristics. The proof of the pudding is in the eating, or as we say in our circles, the proof of the sake is in the drinking, so we make sure to judge a sake by the taste rather than a simple percentage.