Junmai-Daiginjo

A higher grade of junmai-ginjo sake, made from rice "polished" (or milled) to no more than 50 percent of its original volume, and produced by hand by traditional methods. No additional alcohol is added. Light and highly aromatic, with great complexity of flavor. Serve with: Sushi and sashimi from oily or strong-flavored fish, clams or mussels in black bean sauce, and teriyaki seafood and chicken dishes.

Serve With