FAQ

WHAT IS THE DIFFERENCE BETWEEN JUNMAI, GINJO, AND DAIGINJO SAKE?

Junmai sake is pure rice sake with no added alcohol, while Ginjo requires rice polished to 60% or less with more delicate fermentation. Daiginjo represents the highest grade with rice polished to 50% or less, producing refined, aromatic profiles with floral and fruity notes. Junmai Daiginjo combines both standards: pure rice brewing and ultra-premium polishing for maximum elegance, preferred in US fine dining.

WHICH TYPES OF SAKE ARE PREFERRED IN HIGH-END OMAKASE RESTAURANTS?

High-end omakase counters in New York, Los Angeles, and San Francisco prefer Junmai Daiginjo and Junmai Ginjo with purity, elegant aromatics, and clean finish. These feature moderate alcohol (15-16%) and compelling provenance stories that enhance the dining narrative at Michelin Guide USA establishments.