93 POINTS Tasting Panel
Gold Medal: San Francisco International Wine Competition
“Dai” means great or big; “ginjo” is the upper echelon of sake. Daiginjo is the highest, the ultimate. To qualify as a daiginjo, the rice must be polished to 50% or less of its original size. Sake makers get rid of at least half of the raw ingredient they start with. This makes daiginjo’s elegant, refined and delicious.
Tasting Note: Hints of crushed sage on the nose, spiced apple on the palate, finishes with a supple satin texture.
Food Pairing: Serve chilled with elegant foods like fatty tuna, butter sauces, oysters, and custards.
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