The word “大吟醸 (daiginjo)” on a sake label shows that at least half of the outer part of the rice has been polished away, that a small amount of brewer’s alcohol (jozo alcohol, 醸造アルコール) has been added, and that the sake was made by “ginjo brewing (ginjo-zukuri, 吟醸造り)”. It is one of the special designations (tokutei meisho, 特定名称) set by national standards. The special designations as a whole are explained on the Types of sake page.
Conditions for daiginjo-shu
| Item | Condition |
|---|---|
| Ingredients | Rice, rice koji (kome koji, 米麹), brewer’s alcohol |
| Rice polishing | At least half of the outer rice polished away (rice polishing ratio of 50% or less) |
| Brewing method | Ginjo brewing |
| Rice used for the rice koji | At least 15% of the weight of the rice used as an ingredient |
| Aroma and taste | A distinctive aroma and taste, with especially good color and luster |
“At least half polished away” means that the weight of the rice remaining after polishing is half or less of the original brown rice. Polishing away only the outer 40% of the rice does not make a sake daiginjo-shu.
Ginjo brewing is a method in which well-polished rice is fermented slowly at a low temperature so that a distinctive aroma called “ginko (吟香)” develops. → Ginjo-shu
How it differs from ginjo-shu and junmai daiginjo-shu
| Name | Brewer’s alcohol | Rice polishing |
|---|---|---|
| Ginjo-shu | A small amount is added | At least 40% of the outer rice polished away |
| Daiginjo-shu | A small amount is added | At least half of the outer rice polished away |
| Junmai daiginjo-shu | Not added | At least half of the outer rice polished away |
The only difference between daiginjo-shu and junmai daiginjo-shu is whether brewer’s alcohol is added. The amount that can be added is limited to 10% of the weight of the polished rice used as an ingredient.
The special designations are categories based on ingredients and on how much of the rice has been polished away. They are not a ranking of quality. The taste of sake comes from everything together: the rice, the koji, the yeast, the fermentation, the pressing, the heating and the storage.
Telling them apart on the label
| Label entry | For daiginjo-shu |
|---|---|
| 原材料名 (ingredients) | 米、米こうじ、醸造アルコール (rice, rice koji, brewer’s alcohol) |
| 精米歩合 (rice polishing ratio) | A figure of 50% or less |
On sake with a special designation, the rice polishing ratio (seimai buai, 精米歩合) is written right next to the list of ingredients. If the ingredients do not include brewer’s alcohol and the label says “純米大吟醸”, it is junmai daiginjo-shu.