"Dai" translates to great or big, while "ginjo" represents the top tier of sake. Daiginjo stands as the pinnacle, the epitome. To earn the daiginjo designation, the rice must be polished to 50% or less of its original size. Sake producers discard at least half of the raw ingredients they start with. This meticulous process results in daiginjo's elegant, refined, and delicious character. Hints of crushed sage greet the nose, while spiced apple delights the palate, finishing with a supple satin texture. Enjoy chilled with sophisticated dishes like fatty tuna, butter sauces, oysters, and custards.