A sub class of Ginjo. At least 50% of the outer rice grain is polished off. Much more care is taken during processing. Can be Junmai Daiginjo and Honjozo Daiginjo, where the latter has had ethanol added. Daiginjo is the paragon of Japanese brewing.

A sub class of Ginjo. At least 50% of the outer rice grain is polished off. Much more care is taken during processing. Can be Junmai Daiginjo and Honjozo Daiginjo, where the latter has had ethanol added. Daiginjo is the paragon of Japanese brewing.

A sub class of Ginjo. At least 50% of the outer rice grain is polished off. Much more care is taken during processing. Can be Junmai Daiginjo and Honjozo Daiginjo, where the latter has had ethanol added. Daiginjo is the paragon of Japanese brewing.

A sub class of Ginjo. At least 50% of the outer rice grain is polished off. Much more care is taken during processing. Can be Junmai Daiginjo and Honjozo Daiginjo, where the latter has had ethanol added. Daiginjo is the paragon of Japanese brewing.

A sub class of Ginjo. At least 50% of the outer rice grain is polished off. Much more care is taken during processing. Can be Junmai Daiginjo and Honjozo Daiginjo, where the latter has had ethanol added. Daiginjo is the paragon of Japanese brewing.

A sub class of Ginjo. At least 50% of the outer rice grain is polished off. Much more care is taken during processing. Can be Junmai Daiginjo and Honjozo Daiginjo, where the latter has had ethanol added. Daiginjo is the paragon of Japanese brewing.