What is the primary characteristic of Daiginjo-shu?

The primary characteristic of Daiginjo-shu is that it is brewed with rice that is milled down to 50% or less. This high degree of rice polishing is essential because it significantly influences the flavor profile and quality of the sake. The milling process removes the outer layers of the rice grain, which contain fats and proteins that can negatively affect the taste. By refining the rice to this level, Daiginjo-shu is able to showcase delicate and complex aromas and flavors, making it one of the most premium types of sake.

Additionally, this degree of polishing distinguishes it from other sake types, thereby elevating its status and production standards. In contrast, options regarding percentage milling like 70% or statements about it being the most common sake do not align with the specific criteria that define Daiginjo-shu. Furthermore, while Fushimi is known for producing high-quality sake, stating that Daiginjo-shu is exclusively made in that region does not capture the broader production practices found across various sake-producing areas in Japan.