Daiginjo sakes use the most highly polished grains of rice in their production: more than 50 percent of the original kernel is milled away to leave only the purest starch elements. With a full flavor and a strong aroma, Daiginjo sakes leave very little aftertaste, making them a good dinner companion. Sakes labeled Junmai-Daiginjo have had no alcohol added during the brewing process.
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