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Ginjo and Daiginjo are referred to to refer to a class of premium sake with a portion of alcohol added at the end of fermentation. The added alcohol accentuates the fragrance and aroma and gives the product greater longevity.
To enter these categories, the rice that is used must be prized and polished up to a seimaibuai (degree of smoothness) of 60% for the Ginjo, and a seimaibuai of 50% for the Daiginjo. The word Ginjo indicates the bouquet of aromas that characterize this fine class of sake.
