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KOKURYU "TOKUSEN" |
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 Junmai Daiginjo and Daiginjo sake are made from rice that has been milled down to at least 50% of its original size. The fundamental difference between these two classifications is that Daiginjo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai Daiginjo does not. The pinnacle of the brewers’ art, both types are light, complex, and fragrant, with Daiginjo’s being particularly aromatic. |
Rice: Gohyaku Mangoku
