Junmai Daiginjo

The term "Junmai Daiginjo" translates to "pure rice" and is the traditional method of sake brewing. It consists of only four ingredients: rice, water, yeast and koji. The quality of the saké is determined largely by how much of the outer hull of the rice kernel has been removed; a minimum of 50% is taken away, and some high-end Junmai Daiginjo’s get down to 65% or more.