Since Japanese sake has become popular in Hong Kong, Junmai Daiginjo can said to be the representative of Japanese sake and synonymous with high quality. Indeed, being able to become Daiginjo-level sake means that its raw material sake rice is polished to at least half or less; and generally speaking, Daiginjo is full of fruity aroma, which is very suitable for Hong Kong people. However, the flavors can also be subdivided even just in Daiginjo class. Therefore, many sake fans found difficulties when looking for their favorites. Instead of searching blindly, why don't you make a systematic comparison? Starting from 'Rice Polishing Rate' may give you a little hint.
Thoroughly polish the rice until only 20% left, crystal clear and without miscellaneous taste.
Take the middleway, the Junmai Daiginjo is with less off-flavor, while the fragrance of the rice is also preserved.
Half of the sake rice is left, which gives a relatively strong flavor and umami of rice to the fruity Daiginjo.