Classification name for sake made from water, yeast, koji and rice milled down to 50% or less remaining of it’s original size as well as the addition of some distilled brewers alcohol (Jozo Arukoru). These types of sake with a small amount of distilled brewer’s alcohol added are collectively called “aruten“
See all Daiginjo Sakes in the Urban Sake Product Directory.
Also See Related Terms:
• Tokutei Meishoshu
• Jozo Arukoru
• Aruten
• Ginjo
• Honjozo
View our Sake Classification Chart:
