Junmai Daiginjo / Daiginjo

Sake classification levels are determined by the percentage the rice is milled before the brewing process. In general, the more you polish (or mill) the rice, the more aromatically expressive the sake becomes (the rice polishing rate expresses the amount remaining, so lower numbers translate to higher polishing).

Daiginjo and Junmai Daiginjo class sakes must meet a rice polishing minimum of 50% (although many producers polish much further).  This style is considered the ultimate luxury and is classically elegant and fragrant, with low levels of acidity and umami.