Daiginjyou-shu - First Class Sake

Must like wine, the pursuit of quality sake is a quest taken seriously among its enthusiasts. Various types of sake can be made from ingredients such as sweet potato, sugar cane, and most commonly, rice.
Before the brewing process takes place the rice must be polished to remove impurities. What is different about the rice used in daiginjyou-shu is that this process is prolonged until each grain is thoroughly polished to around 50 per cent of its original size. With fewer congeners contained in the rice, a better quality sake can be attained. This was made possible in 1930 with the introduction of a machine that could polish rice accurately. The rice may also be reduced to around 60 per cent of original size, at which point it is used to make another similar sake called ginjyou-shu. Maintained at a low temperature, the fermentation process is meticulously examined by brewers and extends for a longer period. Distilled alcohol is added during the brewing process to enhance its aroma, however, this is not always the case and the sake can still be enjoyed as jyunmai daiginjyou-shu (pure sake).
Daiginjyou-shu is popular for its fruity fragrance and light flavour. Many breweries across Japan strive to perfect this unique taste and are highly competitive in creating the finest sake. Well known daijinjyou-shu brand names include Kubota, Bishonen, Koshinokanbai, Hakkaizan, and Suigei.