Sake is usually categorized into four general sections based on aroma and texture – Aromatic, Refreshing, Rich, Aged. This is a simple yet useful guide to find a sake to pair with your meal.

Junmai-Daiginjo is brewed with sake rice polished to 50%, along with rice-koji and water. Fermented in low temperature as low as 10°C for a long period, with no additional alcohol added, the rich rice flavour and fruity aroma came out straight from the ingredients, producing a unique “Ginjo” aroma.