Subtlety & Finesse
Daiginjo sakes take the rice polishing ratio down to 50% or less. They are made in smaller quantities, and rely more on traditional methods. Flavor and aroma profiles tend to be fuller than with ginjos, and exceptional labels display both complexity and finesse.
- All
- Daiginjo
- Junmai Daiginjo
Akitabare “Suirakuten”
Akitabare “Suirakuten” Junmai Daiginjo
Akitabare “Suirakuten” Reserve
Dewazakura “Awa”
Dewazakura “Daiginjo”
Dewazakura “Ichiro”
Dewazakura “Junmai Daiginjo Genshu”
Dewazakura “Mini-Daiginjo”
Dewazakura “Yukimanman” Aged Five Years
Hoyo “Kura no Hana”
Hoyo “Yamadanishiki Daiginjo”
Islander “Kitashizuku Junmai Daiginjo”
Kamoizumi “Junmai Daiginjo”
Kokuryu “ Daiginjo”
Kokuryu “Ryu”
Koshi no Kanbai “Chotokusen”
Koshi no Kanbai “Kinmuku”
Koshi no Kanbai “Muku”
Kuzuryu “Daiginjo”
Masumi “Nanago”
Masumi “Sanka”
Masumi “Yumedono”
Seitoku “Daiginjo”
Sohomare “Ki-Itsu”
Sohomare “Kimoto Junmai Daiginjo”
Tamagawa “Junmai Daiginjo”
Tamagawa “Kinsho”
Tedorigawa “Iki na Onna”
Tedorigawa “Kinka”
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